Try cooking it out for longer than you normally would do, keep adding liquid.
I know if you put too much chilli in things sticking a potato in can absorb some of the flavour - try that?? Or some milk? I totally sympathise, I hate mint!
Was just making a bolognese and picked up the wrong herb jar and added mint instead of basil Is it going to be horrible? Can anything counteract the flavour? (I hate mint in anything that isn’t toothpaste, I don’t know why we had an open jar of it). I’ve basically added more of everything to try to just overpower the flavour, so more wine, big dollop of tomato purée, some garlic powder (it already has crushed garlic in it). Any other secret tricks that will help?
(I know it’s not the end of the world, it’s just it’s a big bolognese and will do us for three days so I don’t want a horrible minty flavour to ruin it!)
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