Making a bolognese sauce - secret recipe??

[Pubey]

I've always made my bolognese the same way and although it's taste, i want to maybe tweek it a bit

what are peoples secret recipes, ingredients, tips?

 

[GrimmRobes]

I started adding a decent amount of pesto to mine recently, makes a real difference.

 

[Pubey]

well my secret ingredient is honey.. you cant taste it but it seems to work!

 

[RobM]

Oregano. Easy to grow if not exactly rapid.

 

[Crabby Shrimper]

I've always tended to keep my Bolognese fairly simple.

Mince (dry fried first to drain off any fat)
An Onion
Tomatos ( a tin of peeled plum tomatoes, and i like to also chop/blend/puree some fresh ones too)
Beef stock (a couple of Oxo's will suffice usually)
Basil (fresh if possible, try growing your own it works out cheaper)
Oregano (as above)
A clove or two of garlic, finely sliced
Freshly crushed black peppercorn

Served with "Al dente" spaghetti, and parmesan

With parmesan, I tend to buy a fresh piece, and then chop it into smaller pieces. One of these pieces I grate, and keep in the fridge, the rest I freeze until needed.

For a less authentic bolognese, try adding red pepper, mushrooms, or even diced carrot!

As with most beef dishes, a glass or two of red wine will never go amiss (plus it's an excuse not to waste the rest of the bottle ;) )

 

[Crabby Shrimper]

Oregano. Easy to grow if not exactly rapid.

Are you kidding? Mine went beserk! Just make sure the soil's kept moist, and the pot gets some sun. I had to cut mine back after a week or two

 

[Pubey]

I've always tended to keep my Bolognese fairly simple.

Mince (dry fried first to drain off any fat)
An Onion
Tomatos ( a tin of peeled plum tomatoes, and i like to also chop/blend/puree some fresh ones too)
Beef stock (a couple of Oxo's will suffice usually)
Basil (fresh if possible, try growing your own it works out cheaper)
Oregano (as above)
A clove or two of garlic, finely sliced
Freshly crushed black peppercorn

Served with "Al dente" spaghetti, and parmesan

With parmesan, I tend to buy a fresh piece, and then chop it into smaller pieces. One of these pieces I grate, and keep in the fridge, the rest I freeze until needed.

For a less authentic bolognese, try adding red pepper, mushrooms, or even diced carrot!

As with most beef dishes, a glass or two of red wine will never go amiss (plus it's an excuse not to waste the rest of the bottle ;) )

yep that's very similar to mine... if you are short on mince or whatever then bulking it up with pepeprs, mushrooms and carrots is a good shout (my student cooking tip)... the other good thing to really bulk it out if suddenly a few mates pop over is to whack in a weetabix!

 

[Cheltenham Shrimper]

the other good thing to really bulk it out if suddenly a few mates pop over is to whack in a weetabix!

:confused:

 

[RobM]

Swansea - if you think oregano grows quick, try fenugreek!!

It's the fastest growing thing I have ever seen - and the seeds I planted were 14 years old!

 

[Pubey]

:confused:

all it is is some stodgy wheat... stretches out some mince and onion from 2 to 6 people!!

anyway hils, i was going to get you over for some romantic candlelit gnosh but if you aint into it then I won't bother!:finger:

 

[Stats]

Add a dash of Leon Perrins, spices it up very nicely.

 

[Pubey]

Add a dash of Leon Perrins, spices it up very nicely.

yep... worcestershire sauce all the way... couple of shakes of that and a couple of shakes of tabasco!

 

[canveyshrimper]

all it is is some stodgy wheat... stretches out some mince and onion from 2 to 6 people!!

anyway hils, i was going to get you over for some romantic candlelit gnosh but if you aint into it then I won't bother!:finger:

Who said romance was dead?

 

[davewebbsbrain]

Add a dash of Leon Perrins, spices it up very nicely.

I think I went to school with him!!!!


Lea and Perrins is the sauce you are talking about, I'm not sure Leon would taste too good in a bologneise sauce, unless you are a cannibal:D

 

[Cheltenham Shrimper]

all it is is some stodgy wheat... stretches out some mince and onion from 2 to 6 people!!

anyway hils, i was going to get you over for some romantic candlelit gnosh but if you aint into it then I won't bother!:finger:

Oh well, looks like my lucks run out....

 

[Benfleet A1]

A glass of Harveys Bristol Cream. Cream, not dry. Await the best you will ever taste.

 

[Flinty]

italian herbs alway give a nice flavour

 

[Crabby Shrimper]

Another thing to add is, cook it slowly. A bolognese cooked for an hr or two (on a low heat) in a stock pot or slow cooker will have much more flavour. Plus this gives the mince a better chance to break down and become almost one with the sauce.

 

[Cricko2]

Another thing to add is, cook it slowly. A bolognese cooked for an hr or two (on a low heat) in a stock pot or slow cooker will have much more flavour. Plus this gives the mince a better chance to break down and become almost one with the sauce.

Good point it does always taste better the next day.

 

[Mad Cyril]

Plenty of red wine and some finely chopped pancetta.