- Thread starter
- #21
That feels like overkill to me!
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[Misc] Best recipe bolognese sauce?
- Thread starter Munkfish
- Start date
That feels like overkill to me!
GOM
living vicariously
Whether I know how to use it properly or not I shall do so if I wish.
There are no rules to what you can and can't put in food, only personal preferences.
Think everyone makes up their own over time....don't always have the foresight to have all of the above to hand but would usually have most of it.
Billy the Fish
Technocrat
Fry smoked pancetta cubes and celery and bay leaves in olive oil for a few minutes to render the fat on the pancetta, lower the heat and add 4 cloves garlic and some finely diced onion for about 10 minutes until they're soft and caramelised. I then add a pinch of nutmeg, the beef and a couple of tablespoons of Italian herb seasoning and cook until the meat is browned. Add tomato puree and cook for a minute, then add red wine reduce by 1/3. Next add a tin of chopped tomatoes, a dash of sherry vinegar and some mushrooms and allow it all to stew. People might find it weird not frying the mushrooms but I find if you add it at this point they release a lot of water which is mushroom flavoured rather than adding water from a tap.
Is it PotG?
Thrifty non-licker
Remain voters?
Fry some onions and garlic
Add minced beef and brown
Throw in some mushrooms
Add some beef stock and reduce
Add 2 tins of tomatoes + tomato puree + mixed herbs + salt + pepper + paprika + pinch of sugar
Simmer for a while
Add a bit of red wine
Add minced beef and brown
Throw in some mushrooms
Add some beef stock and reduce
Add 2 tins of tomatoes + tomato puree + mixed herbs + salt + pepper + paprika + pinch of sugar
Simmer for a while
Add a bit of red wine
GOM
living vicariously
Food that I cook using alcohol is never bitter. I guess I must be doing it right then, although I'm not sure why alcohol would make it bitter.
Wrong-Direction
Well-known member
- Mar 10, 2013
- 13,427
Tinned tomatoes
Garlic
Herbs
Red wine
Mince
Mushrooms
Done.
Sent from my SM-A310F using Tapatalk
Garlic
Herbs
Red wine
Mince
Mushrooms
Done.
Sent from my SM-A310F using Tapatalk
Yep. Add it once the meat has been browned and veg cooked through, then reduce. Then add the wine. Once the excess liquid has evaporated, add the tomatoes.
Mr Putdown
Well-known member
What are any of those doing in a bolognese sauce?
I don't wish to upset you young man, but I don't think worcestershire sauce is a secret in this country.
Southcoast Corsair
New member
This is pretty much the standard recipe i put on the table for the old sea wife. With a dash of wine increased to a healthy glass then reduced. Just to be pointlessly chefy the mince is cooked separately with tones of olive oil, left to rest then added last when everything is bubbling slow and easy. Cook for ever.
Taybha
Whalewhine
Carrots in a Boli ? the world's gone mad ! bloody Tories .
mejonaNO12 aka riskit
Well-known member
Olive Oil
Grated Carrots and Corgettes
NO onions. You don't have onions and garlic. It's one or the other.
Garlic
Tomato
Tomato puree or Ketchup. As long as it's sweet
Red wine
Pesto
Good stock
Blitz it all up whilst the mince cooks separately with some milk.
Add it all together.
Stuff your face.
Grated Carrots and Corgettes
NO onions. You don't have onions and garlic. It's one or the other.
Garlic
Tomato
Tomato puree or Ketchup. As long as it's sweet
Red wine
Pesto
Good stock
Blitz it all up whilst the mince cooks separately with some milk.
Add it all together.
Stuff your face.
Nitram
Well-known member
- Jul 16, 2013
- 2,178
Spag Bol serves 6/8 written down for daughter at Uni.
3 packs of mince 400gm
2 tins of chopped tomatoes
I large carton of Passata (Sieved tomatoes)
3 onions
3/4 cloves of garlic
One carrot
One/ two Romano red pepper
Dried herbs (mixed)
3 Bay leaves
Lea & Perrins Worcester sauce
One beef stock cube/pod (Oxo or Knorr)
Oil
Can be cooked on top of the oven but it's easier if cooked in the oven 170c for 1hour and fifteen minutes.
If cooking on top of the oven bring to boil then simmer on a low heat. Stir every now and then to stop it sticking ( not needed if cooked in oven).
Process
Dice vegetables including garlic into small pieces or put in a food processor and blitz.
In large pot heat oil and and vegetables and stir for a few minutes to cook.
In a separate frying pan brown the mince then add to pot.
Then add the tomatoes, passata, herbs, 6/7 shakes of Lea & Perrins, beef stock) then to the pot. Stir together bring to boil and simmer.
Cook for 1hr 15 minutes in oven at 170c
3 packs of mince 400gm
2 tins of chopped tomatoes
I large carton of Passata (Sieved tomatoes)
3 onions
3/4 cloves of garlic
One carrot
One/ two Romano red pepper
Dried herbs (mixed)
3 Bay leaves
Lea & Perrins Worcester sauce
One beef stock cube/pod (Oxo or Knorr)
Oil
Can be cooked on top of the oven but it's easier if cooked in the oven 170c for 1hour and fifteen minutes.
If cooking on top of the oven bring to boil then simmer on a low heat. Stir every now and then to stop it sticking ( not needed if cooked in oven).
Process
Dice vegetables including garlic into small pieces or put in a food processor and blitz.
In large pot heat oil and and vegetables and stir for a few minutes to cook.
In a separate frying pan brown the mince then add to pot.
Then add the tomatoes, passata, herbs, 6/7 shakes of Lea & Perrins, beef stock) then to the pot. Stir together bring to boil and simmer.
Cook for 1hr 15 minutes in oven at 170c
Billy the Fish
Technocrat
Good thread though, I reckon most people have their own version of this. Bolognese is the first thing I really learned how to cook and I've been tweaking my mum's recipe for the last 20 years, what I make now is nothing like the original.
I also don't see anything wrong with adding different ingredients like chili or peppers. At the end of the day it's a mince stew, you could probably throw in half the kitchen and it'll taste ok as long as the basics are right
I also don't see anything wrong with adding different ingredients like chili or peppers. At the end of the day it's a mince stew, you could probably throw in half the kitchen and it'll taste ok as long as the basics are right
Last edited:
mikeyjh
Well-known member
Start with onions, mince, garlic, tomatoes, oregano, salt & pepper then just enjoy yourself, add whatever makes it great 