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Spaghetti bolognaise ideas |
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#1 |
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Forum Member
Join Date: Mar 2007
Location: Australia
Posts: 4,672
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Spaghetti bolognaise ideas
What can I add to it for extra flavour? I like it to be a little spicy.
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#2 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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In mine I put:
Mushrooms Peppers onion garlic chilli's tomatoes tomato purée mixed herbs bacon mince salt pepper paprika Tis damn lovely!
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#3 |
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Forum Member
Join Date: Mar 2007
Location: Australia
Posts: 4,672
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Quote:
In mine I put:
Mushrooms Peppers onion garlic chilli's tomatoes tomato purée mixed herbs bacon mince salt pepper paprika Tis damn lovely! ![]()
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#4 |
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Join Date: Aug 2004
Location: Alba Gu Bràth
Posts: 125,169
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Quote:
What can I add to it for extra flavour? I like it to be a little spicy.
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#5 |
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Forum Member
Join Date: Apr 2007
Location: London no more
Posts: 2,944
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Quote:
What can I add to it for extra flavour? I like it to be a little spicy.
![]() Found another simpler recipe from 2003......before he was on telly. It's a much simpler recipe too. |
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#6 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Make sure you mix the sauce in with the pasta, so many people just plonk it on top.
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#7 |
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Join Date: Mar 2007
Location: Australia
Posts: 4,672
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Quote:
![]() ![]() Quote:
Make sure you mix the sauce in with the pasta, so many people just plonk it on top.
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#8 |
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Forum Member
Join Date: Mar 2007
Location: Australia
Posts: 4,672
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Quote:
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.
![]() I don't think I'd want to go to the toilet and touch anything I shouldn't without washing my hands first.![]()
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#9 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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Quote:
Make sure you mix the sauce in with the pasta, so many people just plonk it on top.
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. |
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#10 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Chocolate,vodka and chilli.
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#11 |
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Banned User
Join Date: Apr 2007
Location: A champagne flute
Posts: 1,081
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I add Worcester Sauce to mine.
I've also started making it with pork mince instead of beef mince to lower the fat content. |
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#12 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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Quote:
I add Worcester Sauce to mine.
I've also started making it with pork mince instead of beef mince to lower the fat content. ![]() It really works & you'll not see any fat on top of my spag bol. |
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#13 |
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Join Date: Mar 2007
Posts: 4,288
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I like the traditional recipe with celery, carrots, wine, onions, tomatoes cooked on low heat for a few hours.
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#14 |
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Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
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Finely chopped liver makes it really flavoursome
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#15 |
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Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,894
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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
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#16 |
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Forum Member
Join Date: Nov 2006
Posts: 10,991
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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. |
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#17 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Quote:
Thanks, what is Star Anise however?
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#18 |
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Join Date: Dec 2006
Posts: 1,295
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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.
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#19 |
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Forum Member
Join Date: Jul 2007
Location: Guarding Anne-the Klepto-666
Posts: 57,165
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Sounds odd but adding a small bar of bitter dark chocolate really works!!!
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#20 |
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Forum Member
Join Date: Mar 2006
Location: South East London
Posts: 1,050
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Quote:
I alway think if you make it spicy, you might as well make a chilli con carne.
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#21 |
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Inactive Member
Join Date: Dec 2012
Posts: 101
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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!
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#22 |
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Forum Member
Join Date: Apr 2005
Posts: 2,609
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Quote:
Finely chopped liver makes it really flavoursome
![]() The sainted Delia seems to think so http://www.deliaonline.com/recipes/c...bolognese.html |
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#23 |
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Inactive Member
Join Date: Jun 2012
Location: Josameto
Posts: 5,231
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Quote:
Finely chopped liver makes it really flavoursome
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#24 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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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. |
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#25 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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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. |
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