Spaghetti bolognaise ideas

Sonic Dave · 19-12-2007, 22:43

What can I add to it for extra flavour? I like it to be a little spicy.

Gogfumble · 19-12-2007, 22:46

In mine I put:

Mushrooms
Peppers
onion
garlic
chilli's
tomatoes
tomato purée
mixed herbs
bacon
mince
salt
pepper
paprika

Tis damn lovely!

Sonic Dave · 19-12-2007, 22:48

Quote:

Originally Posted by FeNerd

In mine I put:

Mushrooms
Peppers
onion
garlic
chilli's
tomatoes
tomato purée
mixed herbs
bacon
mince
salt
pepper
paprika

Tis damn lovely!

I've highlighted the parts in bold that I must try. It sounds lovely indeed.

Scots rool · 20-12-2007, 08:35

Quote:

Originally Posted by Sonic Dave

What can I add to it for extra flavour? I like it to be a little spicy.

I add a Birds Eye dried chili pod.....gives it an extra kick. Remember to wash your hands after crumbling it in....they're lethal.

John Carter · 20-12-2007, 10:25

Quote:

Originally Posted by Sonic Dave

What can I add to it for extra flavour? I like it to be a little spicy.

Heston's Blumental's recipe is a bit different it has fish sauce and star anise. It also takes 12 hours if you follow it to the ltter apparently. This guy tried it, it makes interesting reading.

Found another simpler recipe from 2003......before he was on telly. It's a much simpler recipe too.

TommyGavin76 · 20-12-2007, 11:06

Make sure you mix the sauce in with the pasta, so many people just plonk it on top.

Sonic Dave · 20-12-2007, 14:00

Quote:

Originally Posted by eastbloke07

Heston's Blumental's recipe is a bit different it has fish sauce and star anise. It also takes 12 hours if you follow it to the ltter apparently. This guy tried it, it makes interesting reading.

Found another simpler recipe from 2003......before he was on telly. It's a much simpler recipe too.

Thanks, what is Star Anise however?

Quote:

Originally Posted by TommyGavin76

Make sure you mix the sauce in with the pasta, so many people just plonk it on top.

That is what my mum did once...

Sonic Dave · 20-12-2007, 14:02

Quote:

Originally Posted by Scots rool

I add a Birds Eye dried chili pod.....gives it an extra kick. Remember to wash your hands after crumbling it in....they're lethal.

Thanks.

I don't think I'd want to go to the toilet and touch anything I shouldn't without washing my hands first.

Quickblood · 20-12-2007, 14:30

Quote:

Originally Posted by TommyGavin76

Make sure you mix the sauce in with the pasta, so many people just plonk it on top.

Exatly! commonsense really but people follow tradition and my mum piled it on the pasta.

My favourite thing to add the Spag Bol is tomato ketchup and chilli powder although not too much of either I also prefer tagliatelle to spaghetti.

Red wine really adds to it but as I don't drink, it's rarely in the house. i must mention that no mushroom will ever go near my Spaghetti bolognese, eurgggh! lol.

stud u like · 20-12-2007, 14:31

Chocolate,vodka and chilli.

Fizzybubbles · 20-12-2007, 14:41

I add Worcester Sauce to mine.

I've also started making it with pork mince instead of beef mince to lower the fat content.

Quickblood · 20-12-2007, 14:44

Quote:

Originally Posted by Fizzybubbles

I add Worcester Sauce to mine.

I've also started making it with pork mince instead of beef mince to lower the fat content.

I'm really cheap so I never buy the lean mince, instead I brown off the fatty cheap stuff and sieve the hell out of it before putting it into the sauce

It really works & you'll not see any fat on top of my spag bol.

weateallthepies · 20-12-2007, 14:54

I like the traditional recipe with celery, carrots, wine, onions, tomatoes cooked on low heat for a few hours.

stumblebum · 20-12-2007, 20:17

Finely chopped liver makes it really flavoursome

Ads · 20-12-2007, 20:51

I am amazed how many people make bolognese without red wine - surely that is one of the key ingredients? I find bolognese works best with just a few ingredients - good quality canned tomatoes, mince, onion, basic, mushrooms, red pepper, red wine, pepper, garlic, a little chilli sauce, a touch of worcester sauce, fresh basil

starsailor · 20-12-2007, 21:13

I alway think if you make it spicy, you might as well make a chilli con carne.

Personally I keep mine simple. Tomato, Onion, mushrooms, garlic, Olive oil, Basil/Oragano and Red Wine. Oh and beef mince of course

I'll probably add a stock cube and a dash of Lea n Perrins as well maybe.

grassmarket · 21-12-2007, 13:52

Quote:

Originally Posted by Sonic Dave

Thanks, what is Star Anise however?

It's a kind of spice, so called because it is shaped like a star and tastes kind of aniseedy.

Mariaella · 21-12-2007, 14:11

For the authentic Italian savoury flavour, fry some very finely diced carrot, celery and onion, before adding the meat, then a splash of white wine with the tomato, herbs and seasoning. Reduce heat and cook slowly on low for an extra delicious traditional bolognese/ragu sauce.

Joni M · 21-12-2007, 15:51

Sounds odd but adding a small bar of bitter dark chocolate really works!!!

Quickblood · 21-12-2007, 15:53

Quote:

Originally Posted by starsailor

I alway think if you make it spicy, you might as well make a chilli con carne.
.

You're going for background heat or warmth rather than spicyness, or at least I am.

Wine Monster · 24-12-2012, 21:23

I've tried experimenting with trying out sea food sauce with lots of different meals, and have quite often found that sea food sauce goes great with much, much more than just sea food, so why not try mixing some sea food sauce with spaghetti bolognaise?

I know some people here might consider that gross, but hey, you don't know if you truly like something until you have actually tried it!

rjb101 · 25-12-2012, 19:29

Quote:

Originally Posted by stumblebum

Finely chopped liver makes it really flavoursome

Chicken Livers for a bolognese afaik.

The sainted Delia seems to think so

http://www.deliaonline.com/recipes/c...bolognese.html

Caldari · 25-12-2012, 20:13

Quote:

Originally Posted by stumblebum

Finely chopped liver makes it really flavoursome

I agree, I use chicken livers.

Sad_BB_Addict · 25-12-2012, 20:16

As I've said on DS before ...

3 or 4 chopped anchovy fillets.

No! They don't make it taste "fishy", just gives a deep savoury flavour.

Welsh-lad · 25-12-2012, 20:45

I add a little anchovy sauce:

http://www.britishcornershop.co.uk/i...ge/SGN3620.jpg
...which is good in any savoury dish.

Some nutmeg always good as well.

Whatever you do, be sure to cook it slowly and for a long time.... the flavours will intensify and meld together beautifully.

19-12-2007, 22:43	#1
Sonic Dave Forum Member Join Date: Mar 2007 Location: Australia Posts: 4,672	Spaghetti bolognaise ideas What can I add to it for extra flavour? I like it to be a little spicy.

24-12-2012, 21:23	#21
Wine Monster Inactive Member Join Date: Dec 2012 Posts: 101	Why not try mixing some sea food sauce with spaghetti bolognaise? I've tried experimenting with trying out sea food sauce with lots of different meals, and have quite often found that sea food sauce goes great with much, much more than just sea food, so why not try mixing some sea food sauce with spaghetti bolognaise? I know some people here might consider that gross, but hey, you don't know if you truly like something until you have actually tried it!

19-12-2007, 22:46	#2
Gogfumble Forum Member Join Date: Jan 2007 Location: Swashbuckling on Melee Island. Posts: 21,624	In mine I put: Mushrooms Peppers onion garlic chilli's tomatoes tomato purée mixed herbs bacon mince salt pepper paprika Tis damn lovely!

19-12-2007, 22:48	#3
Sonic Dave Forum Member Join Date: Mar 2007 Location: Australia Posts: 4,672	Quote: Originally Posted by FeNerd In mine I put: Mushrooms Peppers onion garlic chilli's tomatoes tomato purée mixed herbs bacon mince salt pepper paprika Tis damn lovely! I've highlighted the parts in bold that I must try. It sounds lovely indeed.

20-12-2007, 08:35	#4
Scots rool Forum Member Join Date: Aug 2004 Location: Alba Gu Bràth Posts: 125,169	Quote: Originally Posted by Sonic Dave What can I add to it for extra flavour? I like it to be a little spicy. I add a Birds Eye dried chili pod.....gives it an extra kick. Remember to wash your hands after crumbling it in....they're lethal.

20-12-2007, 10:25	#5
John Carter Forum Member Join Date: Apr 2007 Location: London no more Posts: 2,944	Quote: Originally Posted by Sonic Dave What can I add to it for extra flavour? I like it to be a little spicy. Heston's Blumental's recipe is a bit different it has fish sauce and star anise. It also takes 12 hours if you follow it to the ltter apparently. This guy tried it, it makes interesting reading. Found another simpler recipe from 2003......before he was on telly. It's a much simpler recipe too.

20-12-2007, 11:06	#6
TommyGavin76 Inactive Member Join Date: Jul 2007 Posts: 16,886	Make sure you mix the sauce in with the pasta, so many people just plonk it on top.

20-12-2007, 14:00	#7
Sonic Dave Forum Member Join Date: Mar 2007 Location: Australia Posts: 4,672	Quote: Originally Posted by eastbloke07 Heston's Blumental's recipe is a bit different it has fish sauce and star anise. It also takes 12 hours if you follow it to the ltter apparently. This guy tried it, it makes interesting reading. Found another simpler recipe from 2003......before he was on telly. It's a much simpler recipe too. Thanks, what is Star Anise however? Quote: Originally Posted by TommyGavin76 Make sure you mix the sauce in with the pasta, so many people just plonk it on top. That is what my mum did once...

20-12-2007, 14:02	#8
Sonic Dave Forum Member Join Date: Mar 2007 Location: Australia Posts: 4,672	Quote: Originally Posted by Scots rool I add a Birds Eye dried chili pod.....gives it an extra kick. Remember to wash your hands after crumbling it in....they're lethal. Thanks. I don't think I'd want to go to the toilet and touch anything I shouldn't without washing my hands first.

20-12-2007, 14:30	#9
Quickblood Forum Member Join Date: Mar 2006 Location: South East London Posts: 1,050	Quote: Originally Posted by TommyGavin76 Make sure you mix the sauce in with the pasta, so many people just plonk it on top. Exatly! commonsense really but people follow tradition and my mum piled it on the pasta. My favourite thing to add the Spag Bol is tomato ketchup and chilli powder although not too much of either I also prefer tagliatelle to spaghetti. Red wine really adds to it but as I don't drink, it's rarely in the house. i must mention that no mushroom will ever go near my Spaghetti bolognese, eurgggh! lol.

20-12-2007, 14:31	#10
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Chocolate,vodka and chilli.

20-12-2007, 14:41	#11
Fizzybubbles Banned User Join Date: Apr 2007 Location: A champagne flute Posts: 1,081	I add Worcester Sauce to mine. I've also started making it with pork mince instead of beef mince to lower the fat content.

20-12-2007, 14:44	#12
Quickblood Forum Member Join Date: Mar 2006 Location: South East London Posts: 1,050	Quote: Originally Posted by Fizzybubbles I add Worcester Sauce to mine. I've also started making it with pork mince instead of beef mince to lower the fat content. I'm really cheap so I never buy the lean mince, instead I brown off the fatty cheap stuff and sieve the hell out of it before putting it into the sauce It really works & you'll not see any fat on top of my spag bol.

20-12-2007, 14:54	#13
weateallthepies Forum Member Join Date: Mar 2007 Posts: 4,288	I like the traditional recipe with celery, carrots, wine, onions, tomatoes cooked on low heat for a few hours.

20-12-2007, 20:17	#14
stumblebum Forum Member Join Date: Aug 2005 Location: ♀ Hampshire Posts: 5,309	Finely chopped liver makes it really flavoursome

20-12-2007, 20:51	#15
Ads Forum Member Join Date: Jul 2003 Location: Pimlico, central London, UK Posts: 14,886	I am amazed how many people make bolognese without red wine - surely that is one of the key ingredients? I find bolognese works best with just a few ingredients - good quality canned tomatoes, mince, onion, basic, mushrooms, red pepper, red wine, pepper, garlic, a little chilli sauce, a touch of worcester sauce, fresh basil

20-12-2007, 21:13	#16
starsailor Forum Member Join Date: Nov 2006 Posts: 10,991	I alway think if you make it spicy, you might as well make a chilli con carne. Personally I keep mine simple. Tomato, Onion, mushrooms, garlic, Olive oil, Basil/Oragano and Red Wine. Oh and beef mince of course I'll probably add a stock cube and a dash of Lea n Perrins as well maybe.

21-12-2007, 13:52	#17
grassmarket Forum Member Join Date: Aug 2000 Location: Edinburgh Posts: 23,321	Quote: Originally Posted by Sonic Dave Thanks, what is Star Anise however? It's a kind of spice, so called because it is shaped like a star and tastes kind of aniseedy.

21-12-2007, 14:11	#18
Mariaella Forum Member Join Date: Dec 2006 Posts: 1,295	For the authentic Italian savoury flavour, fry some very finely diced carrot, celery and onion, before adding the meat, then a splash of white wine with the tomato, herbs and seasoning. Reduce heat and cook slowly on low for an extra delicious traditional bolognese/ragu sauce.

21-12-2007, 15:51	#19
Joni M Forum Member Join Date: Jul 2007 Location: Guarding Anne-the Klepto-666 Posts: 57,165	Sounds odd but adding a small bar of bitter dark chocolate really works!!!

21-12-2007, 15:53	#20
Quickblood Forum Member Join Date: Mar 2006 Location: South East London Posts: 1,050	Quote: Originally Posted by starsailor I alway think if you make it spicy, you might as well make a chilli con carne. . You're going for background heat or warmth rather than spicyness, or at least I am.

25-12-2012, 19:29	#22
rjb101 Forum Member Join Date: Apr 2005 Posts: 2,609	Quote: Originally Posted by stumblebum Finely chopped liver makes it really flavoursome Chicken Livers for a bolognese afaik. The sainted Delia seems to think so http://www.deliaonline.com/recipes/c...bolognese.html

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Spaghetti bolognaise ideas

25-12-2012, 20:13	#23
Caldari Inactive Member Join Date: Jun 2012 Location: Josameto Posts: 5,231	Quote: Originally Posted by stumblebum Finely chopped liver makes it really flavoursome I agree, I use chicken livers.

25-12-2012, 20:16	#24
Sad_BB_Addict Forum Member Join Date: Jun 2004 Location: Essex Posts: 86,769	As I've said on DS before ... 3 or 4 chopped anchovy fillets. No! They don't make it taste "fishy", just gives a deep savoury flavour.

25-12-2012, 20:45	#25
Welsh-lad Inactive Member Join Date: Jun 2006 Location: Mid Wales / Canolbarth Cymru Posts: 37,555	I add a little anchovy sauce: http://www.britishcornershop.co.uk/i...ge/SGN3620.jpg ...which is good in any savoury dish. Some nutmeg always good as well. Whatever you do, be sure to cook it slowly and for a long time.... the flavours will intensify and meld together beautifully.