Hello
I am looking for tips for making own bolognaise sauce.. any suggestions? xx
I am looking for tips for making own bolognaise sauce.. any suggestions? xx
Spaghetti Bolognaise
I just fry mince with an onion, then when the mince is browned I spoon out any fat from the pan, add a can of chopped tomatoes, a good squirt of tomato puree and some chopped mushrooms. Sometimes I break a beef oxo in there as well to thicken, then leave it to simmer for about 20 mins or till it's thick enough. I don't like garlic, don't cook with salt and put pepper on as I serve. That's my simple version!
I have to make my own because onions seem to be in every sauce and I really don't do well with onions. Anyway I am not sure what kind of tips you need, I like to use tinned chopped tomatoes with herbs? I also like a bit of Beef Stock as I like a more saucy bolognese.
One thing I never have is spaghetti, I prefer penne or rigatoni for a sauce like bolognese .
If you look at bolognese sauces then you can see that you can add a lot of things into the sauce and it will go well, a lot of people like mushrooms. Chillies or Chilli Powder if you like a kick? Peppers. Carrots. Extra cherry Tomatoes. just mix it up and see what adds to you favourite flavours.
I like a good pinch of mustard powder myself but that is a really personal preference as my family don't like it too much
One thing I never have is spaghetti, I prefer penne or rigatoni for a sauce like bolognese .
If you look at bolognese sauces then you can see that you can add a lot of things into the sauce and it will go well, a lot of people like mushrooms. Chillies or Chilli Powder if you like a kick? Peppers. Carrots. Extra cherry Tomatoes. just mix it up and see what adds to you favourite flavours.
I like a good pinch of mustard powder myself but that is a really personal preference as my family don't like it too much
Here's an authentic Italian family recipe.
1 carrot
1 stick celery all finely diced
1 onion
about 250gm minced pork, & 250gm minced beef, or all beef if you prefer
15 ml of balsamic vinegar or red wine
big pinch nutmeg
200gm tomato puree
1 large can chopped tomatoes
heaped teaspoon oregano
30 ml milk
Sautee the 3 veg in olive oil about 5 mins. Add the meat, brown well, breaking it up as you go with a wooden spoon.
Add the puree, stir well, then add everything else but the milk. Put it in a casserole with a lid, and cook in oven for about 1 hour Gas 3/160. Take out and stir in the milk. Serve on tagliatelli, and sprinkle with parmesan cheese.
1 carrot
1 stick celery all finely diced
1 onion
about 250gm minced pork, & 250gm minced beef, or all beef if you prefer
15 ml of balsamic vinegar or red wine
big pinch nutmeg
200gm tomato puree
1 large can chopped tomatoes
heaped teaspoon oregano
30 ml milk
Sautee the 3 veg in olive oil about 5 mins. Add the meat, brown well, breaking it up as you go with a wooden spoon.
Add the puree, stir well, then add everything else but the milk. Put it in a casserole with a lid, and cook in oven for about 1 hour Gas 3/160. Take out and stir in the milk. Serve on tagliatelli, and sprinkle with parmesan cheese.
1 large onion
1tbsp olive oil
1 x splurge garlic puree
1lb minced beef
1 x 400g & 1 x 227g tins chopped tomatoes
3 tbsps white wine vinegar
2 tbsps sugar
1 x splurge tomato puree
1 bottle good red wine (add 1 glass to saucepan, drink remainder)
2 tsps oregano
some mushrooms or peppers or whatever you like.
Chop onion and fry in olive oil. Once soft, add garlic and fry for 1 minute. Add mince and cook until brown. Add everything else and simmer, stirring regularly, for 1 hour, or whatever.
1tbsp olive oil
1 x splurge garlic puree
1lb minced beef
1 x 400g & 1 x 227g tins chopped tomatoes
3 tbsps white wine vinegar
2 tbsps sugar
1 x splurge tomato puree
1 bottle good red wine (add 1 glass to saucepan, drink remainder)
2 tsps oregano
some mushrooms or peppers or whatever you like.
Chop onion and fry in olive oil. Once soft, add garlic and fry for 1 minute. Add mince and cook until brown. Add everything else and simmer, stirring regularly, for 1 hour, or whatever.
Brown off steak mince, onions and mushrooms ,drain off liquid, add chopped toms ( i buy the ones with herbs ) tom puree, garlic and oregano..... simples
Slightly healthier version-firstly I boil some sliced mushrooms. Then dry fry low fat mince (I add black pepper and a teaspoon of garlic puree), drain off the fat when mince has browned. Then return to the pan and add the mushrooms, a tin of drained chopped tomatoes, a squeeze of tomato puree, a pinch of oregano, half a glass of red wine and simmer. Add parmesan to taste. Perfect.
My recipe:
Fry onion and garlic salt, brown mince and add sliced mushrooms cook them for a while. Add two tablespoons of plain flour and cook that. Then add 3/4 pint stock (boiled water and a Knorr beef stock cube), tin of tomatoes, 2 tablespoons of tomato puree, salt and black pepper and 1 and a half teaspoons of Shwartz Italian seasoning.
Bring to the boil and simmer for 25 minutes. Serve with spaghetti. I always make a cheese sauce as a side dish as I love the taste with the spag bol.
Fry onion and garlic salt, brown mince and add sliced mushrooms cook them for a while. Add two tablespoons of plain flour and cook that. Then add 3/4 pint stock (boiled water and a Knorr beef stock cube), tin of tomatoes, 2 tablespoons of tomato puree, salt and black pepper and 1 and a half teaspoons of Shwartz Italian seasoning.
Bring to the boil and simmer for 25 minutes. Serve with spaghetti. I always make a cheese sauce as a side dish as I love the taste with the spag bol.
Hi Miriam's Sis.
If you make a cheese sauce to go with it, you basically have all the components for lasagne - how cum you don't make it into that? Or do you do that too?
If you make a cheese sauce to go with it, you basically have all the components for lasagne - how cum you don't make it into that? Or do you do that too?
Originally Posted by HALibutt:
“Hi Miriam's Sis.
If you make a cheese sauce to go with it, you basically have all the components for lasagne - how cum you don't make it into that? Or do you do that too?”
“Hi Miriam's Sis.
If you make a cheese sauce to go with it, you basically have all the components for lasagne - how cum you don't make it into that? Or do you do that too?”
Because it's easier than layering it all in a dish! Yes, I can't be bothered. Just put out the spaghetti, pour the sause over and add a glug of cheese sausce on the top, much quicker.
The most important feature of every Bolognese or ragu recipe is to cook it for anything between 3-5 hours.
You can just about get away with 2 hours but the longer the better. This will give a deep, thick flavourful sauce. Keep it on the very lowest heat and stir every half an hour or so to make sure it doesn't catch on the bottom. If you think it's getting a bit dry add a splash of water or stock.
I guess this is sounding a little bit like food snobbery but it's really not, and I understand not everyone has the time but if you make a big batch you can freeze it in to lots of portions.
Sorry, but you cannot make a good sauce in as little as 25 minutes.
You can just about get away with 2 hours but the longer the better. This will give a deep, thick flavourful sauce. Keep it on the very lowest heat and stir every half an hour or so to make sure it doesn't catch on the bottom. If you think it's getting a bit dry add a splash of water or stock.
I guess this is sounding a little bit like food snobbery but it's really not, and I understand not everyone has the time but if you make a big batch you can freeze it in to lots of portions.
Sorry, but you cannot make a good sauce in as little as 25 minutes.
Does anyone have a good recipe for spag bol that isn't TOO tomatoey?
My dad loves spag bol but has recently gone of tomatoes. Basically, it is fine to use them as long as you only get a hint of the flavour, he doesn't want to just be able to taste tomatoes which a lot of the recipes I have tried him on the tomato taste is always too strong for him.
Awkward I know, but that's my dad for ya.
And I agree with the not being able to make a good spag bol in 25 minutes.
It tastes so much different if it is given 3 or 4 hours to cook. I usually brown the mince and onions in a pan then cook it all in the slow cooker
My dad loves spag bol but has recently gone of tomatoes. Basically, it is fine to use them as long as you only get a hint of the flavour, he doesn't want to just be able to taste tomatoes which a lot of the recipes I have tried him on the tomato taste is always too strong for him.
Awkward I know, but that's my dad for ya.
And I agree with the not being able to make a good spag bol in 25 minutes.
It tastes so much different if it is given 3 or 4 hours to cook. I usually brown the mince and onions in a pan then cook it all in the slow cooker
Everyone seems to do it their own way - I use good quailty beef stock and red wine in mine to make sure the sauce is nice and rich, and also put in a fair bit of fresh basil. Liberal use of garlic and a dash of spicy sauce also helps.
I ran out of red wine and was searching for a substitute when I remembered that dark chocolate is supposed to enhance the flavour. I therefore added two chunks, omitted the sprinkling of sugar which I usually add and used a good dash of brandy. It was probably one of the best I have ever made!! I always grate parmesan into the mixture to thicken it and also prefer to cook it slowly for 5-6 hours the day before we intend to eat it.
I fry a medium sized onion in a little bit of olive oil(dice it), then add the mince and brown it, then add the tomato puree, then two cans of tinned tomatoes. Bring to the boil, then add three cloves of garlic crushed or chopped, I then add 2 medium carrots(diced) to make the sauce sweeter, add some Italian seasoning(oregano, parsley and thyme), and three bay leaves. Then I leave it to simmer on low heat for 2 1/2 hours to 3 hours to reduce the sauce.
Originally Posted by Gogfumble:
“Does anyone have a good recipe for spag bol that isn't TOO tomatoey?
My dad loves spag bol but has recently gone of tomatoes. Basically, it is fine to use them as long as you only get a hint of the flavour, he doesn't want to just be able to taste tomatoes which a lot of the recipes I have tried him on the tomato taste is always too strong for him.
Awkward I know, but that's my dad for ya.
And I agree with the not being able to make a good spag bol in 25 minutes.
It tastes so much different if it is given 3 or 4 hours to cook. I usually brown the mince and onions in a pan then cook it all in the slow cooker”
“Does anyone have a good recipe for spag bol that isn't TOO tomatoey?
My dad loves spag bol but has recently gone of tomatoes. Basically, it is fine to use them as long as you only get a hint of the flavour, he doesn't want to just be able to taste tomatoes which a lot of the recipes I have tried him on the tomato taste is always too strong for him.
Awkward I know, but that's my dad for ya.
And I agree with the not being able to make a good spag bol in 25 minutes.
It tastes so much different if it is given 3 or 4 hours to cook. I usually brown the mince and onions in a pan then cook it all in the slow cooker”
Use tomato puree or ketchup instead of tomatoes. Also when using tinned tomatoes, add a spoonful of sugar as tinned tomatoes aren't as sweet as fresh.
