What have I done?! Come and save my Bolognese!

(176 Posts)
youmaycallmeSSP Fri 18-Jan-13 20:13:01

I'm making tagliatelle spaghetti Bolognese. I used a mix of 400ml red grape juice and 100ml red wine vinegar as a substitute for red wine. It's been simmering for an hour and the smell is foul and the taste is, erm, vinegary. I've been chucking sugar into it but it doesn't seem to be making much difference. Can it be saved? I was thinking of reducing it right down and then boiling off milk through it before adding more tomato purée but I don't want to keep adding things if it's completely hopeless. What do I do?!

bedmonster Fri 18-Jan-13 21:03:23

OP i've heard using a ladleful of honey and just a tiny dash of vanilla will make a lovely ragu...

bedmonster Fri 18-Jan-13 21:04:03

Orrrrrrrr, a big pinch of juniper berries and a small spoon of paprika...

bedmonster Fri 18-Jan-13 21:04:54

And while you're at it, make sure you throw in a cube of goats cheese. That'll rescue it no bother. wink
Or boursin?

KerryKetosis Fri 18-Jan-13 21:05:07

yy to red wine vinger in bolly, but more like 15mls than 100mls!

It's not so much the milk on its own; it's more the milk added to grape juice and vinegar that couldn't possibly end well.

KerryKetosis Fri 18-Jan-13 21:07:32

got any pineapple OP? wink

MrsHoarder Fri 18-Jan-13 21:08:09

Did you add some sugar?

Annunziata Fri 18-Jan-13 21:09:12

You lot behave grin

butterfingerz Fri 18-Jan-13 21:10:23

I add a dash of balsamic, cos its Italian like, to my spag bol, not 100mls, that's some crazy shit.

You know what's a killer ingredient in spag vol though? if you can get hold of a jar of tapenade, add a dollop of that, will turn your spagbol into the dogs bizzle!

youmaycallmeSSP Fri 18-Jan-13 21:10:45

Thanks for the suggestions, they've made me laugh if nothing else.

The concoction is bubbling away with a couple of Oxo cubes, a dash of Lea & Perrins, baking powder (probably why it's fizzy, I couldn't find the bicarb), tomato purée and milk...

Slubberdegullion Fri 18-Jan-13 21:10:48

Wash it again, but this time with a tbsp of vanish oxi action (pink not white tub) and then start again.

Mirepoix, garlic, tom purée, chopped toms, eggs, Yorkshire pudding, mug of gin, garibaldi biscuits. Yummy.

Annunziata Fri 18-Jan-13 21:12:10

What is Lea & Perrins?

butterfingerz Fri 18-Jan-13 21:13:41

vinegar n bicarb is like one of those kids volcano science experiments isn't it?

TheDoctrineOfSnatch Fri 18-Jan-13 21:13:41

It's Worcestershire sauce, Annunziata.

Fuck me, if that's edible it'll be a miracle.

If it's any consolation, I am also batch cooking spag Bol tonight as well. Although I avoided the vinegar...

TheDoctrineOfSnatch Fri 18-Jan-13 21:14:59

But it wasn't bicarbonate, it was baking powder - ?

Next time, the oxo cubes dissolved in boiling water would be just fine instead of wine grin

Wallison Fri 18-Jan-13 21:15:21

Worcester (sp?) sauce. My GH book says to add it to bolognese sauce.

I don't think baking powder will improve matters, OP.

youmaycallmeSSP Fri 18-Jan-13 21:15:56

I really am going to have to bin it sad It tastes like fizzy beef with salt and vinegar. Pants.

It was expensive because of the quantity I was making.

butterfingerz Fri 18-Jan-13 21:16:10

maybe the baking powder will help it rise? turn it into a cake?

Wallison Fri 18-Jan-13 21:16:20

Ah, that's the right spelling, TheDoctrineOfSnatch.

MrsHoarder Fri 18-Jan-13 21:16:39

The sugar was serious to take the vinegar away. Try it with a small bit of the sauce first. And lol at baking powder. Isn't that more neutral than bicarb soda?

Annunziata Fri 18-Jan-13 21:16:56

That doesn't really mean anything to me TheDoctrineofSnatch blush

But the only thing I can suggest is stop putting things in it, turn the heat way down low and leave it on overnight, see what it's like in the morning.

BillyBollyDandy Fri 18-Jan-13 21:17:00

Why baking powder?!!

It is very rare I actually laugh ou loud at thread but this is hilarious.

OP you are great.

petitfiloser Fri 18-Jan-13 21:17:41

100 ml red wine vinegar!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

youmaycallmeSSP Fri 18-Jan-13 21:18:04

I added sugar but it didn't make much difference. It had been cooking for an hour so the mince had absorbed a lot of the flavour.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now