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Spaghetti Bolognese

(50 Posts)
Chocolateismyvice Wed 20-Jun-18 14:16:16

Despite several attempts, I cannot seem to make Spaghetti Bolognese. I can make a lovely chilli but not Bolognese, just comes out watery and bland despite adding herbs and stock cube.

I've got some mince from the butcher in the freezer so I'm going to attempt it again.

Please give me your delicious, fail safe recipe for Spaghetti Bolognese!!

chasingdonuts Wed 20-Jun-18 14:21:43

1 chopped onion,
1 grated carrot,
1 chopped celery,
Mince
200ml passata
1 tin tomato
1 beef oxo cube
1/2 tsp sweetener (optional)

Cook for half an hour 😍 it sounds gross but if it's too watery, sometimes I add gravy granules to thicken it up and it tastes nice and beefy!

heatherblue Wed 20-Jun-18 14:24:55

A couple of tips - Add a dash of soy sauce at the browning stage. Don't add any water at first, usually just the liquid from the tomatoes will be enough and you can always add water later if it dries out. I don't use stock cubes but plenty of garlic, oregano and bay.

Blondie1984 Wed 20-Jun-18 14:25:18

This is the one I make - it isn’t the quickest but the taste is worth it www.bbcgoodfood.com/recipes/1502640/the-best-spaghetti-bolognese
I find that it actually tastes even better the next day when it’s reheated

onedream Wed 20-Jun-18 14:28:10

Hi for 500g of mince I normally roast one onion, add 3 garlic gloves and 1 inch ginger (both chopped small or grated), after minute or two add mince once the colour change from red I would add 1 can chopped tomato (which I would blend smooth before) 2 tbsp tomato purée and around 200ml chicken stock. Add salt, black pepper and Italian herbs and simmer until cooked, adding more stock if needed. With the mince less fat ones are better as it's more meaty, I also use lamb mince sometimes as it has stronger flavour.
Hope this helps x

Frosty66612 Wed 20-Jun-18 14:32:52

This is how I make mine and my family all love the flavour:

Fry a red onion and 2 garlic cloves for a few mins. Add 500g of mince and brown for 5 mins. Add a big glug of red wine, 2 tins chopped tomatoes, 1 beef stock pot (the knorr jelly ones), a chopped red pepper and some chopped mushrooms. I then add lots of dried Italian herbs, salt and pepper and leave to cook on a low heat for at least 30-40 mins.
Before serving I taste it again and usually add another big pinch of salt. It’s delicious!

OliviaStabler Wed 20-Jun-18 14:34:24

Add tomato ketchup. It brings another level of flavour to the mix.

Bumble1830 Wed 20-Jun-18 14:38:48

I add
beef stock,
Italian herbs-you can buy them in the spice aisle
Garlic
Onion
Mushrooms
Tin toms
Tom puree
Pancetta
Sweetcorn
Mixed peppers,
I don't measure, just sprinkle, chop whatever and add it.
I cook for 2 and use 1 stock cube, if your cooking for more add another.

Oh, and I obviously use beef mince 🙂 x

myrtleWilson Wed 20-Jun-18 14:39:34

How long do you cook it for OP - I leave mine for at least a couple of hours... I just add puree to mine, so no tomatoes or passata

I use this recipe - always works!

nottinghillgrey Wed 20-Jun-18 14:40:21

Maybe you are not leaving it to cook long enough if it's turning out watery?

HonkyWonkWoman Wed 20-Jun-18 14:42:04

500g Mincemeat
1 large or 2 medium onions (chopped)
2/3 cloves garlic (pureed in garlic press or just chopped fine)
2/3 sticks of celery (cut very small)
100g mushrooms (chopped not sliced)
1_Red Pepper (chopped)
Oil for cooking onions
3 tsp paprika or more if you like
2 Knorr Beef stockcube (or equivalent)
1\2 tube tomato puree
1 tin chopped tomatoes
Large pinch of mixed herbs or organo.
Dash of Worcester sauce
2_tsp sugar.
Salt and black pepper.
100ml water

Put oil in pan
Have everything chopped and ready to go.
Heat oil, and gently cook onions on low heat for a couple of minutes
Throw in garlic and celery and stir around for about a minute
Scrape onion mixture to edges of pan and tip in mincemeat, stir around until mince cooks through (i.e. changed colour)
Quickly add all other ingredients and stir round until it comes up to a nice simmer and cook for at least half an hour.
I sometimes cook mine for over an hour but you have to keep going back to stir and check to add a little more water if needed.
If you think you're going to not have time to watch it, you can just tip it into a casserole and cook in the oven for about an hour at about 180 or 200.

Tell me how you go on.☺

Lobsterquadrille2 Wed 20-Jun-18 14:46:09

I always put porridge oats in mine to thicken it.

ComeOnGordon Wed 20-Jun-18 14:50:57

Add bacon bits & 2tsp of oregano to hot olive oil & stir for a few mins.
Add 2 chopped onions, 2 finely chopped carrots, a courgette & 2 chopped garlic cloves. Cook this for about 10 mins
Add 500g of mixed beef/pork mince and cook till done.
Add 500ml of passata & 2 tbsp of tomato paste
Season with salt & pepper.

Delicious with spaghetti or as a base for lasagna. Never watery or too thick. Perfect every time

NancyBlackettsRedCap Wed 20-Jun-18 14:56:32

I always like Felicity Cloake for testing all the recipes and synthesising the best.

https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese

nottinghillgrey Wed 20-Jun-18 15:48:15

I always put porridge oats in mine to thicken it.

Eh?

Lobsterquadrille2 Wed 20-Jun-18 16:02:57

The porridge dissolves with cooking so nobody has ever guessed unless I tell them! Thickens it very nicely.

Chocolateismyvice Thu 21-Jun-18 16:38:50

Thanks everyone! Going to try some of these recipes over the next few weeks, and will use DP and DS as guinea pigs grin

As for cooking times, I always cook it for at least 30 minutes. I may try longer and slower next time and do it the day before.

Oddly, I can also make a lovely sausage ragu which is not too dissimilar to Bolognese but yet, it never pans out.

Anyway I'll try some of the these and if not, I'll just admit defeat and make DP cook it grin

TheFaerieQueene Thu 21-Jun-18 16:41:23

This is the best recipe and v easy

antonio-carluccio.co.uk/recipes/tagliatelle-al-ragu-bolognese/

ComeOnGordon Thu 21-Jun-18 17:03:36

@chocolateismyvice - I cook mine for about 30 mins. It’s never been watery

nottinghillgrey Thu 21-Jun-18 18:03:39

I simmer mine for anywhere between 2 and 3 hours. At 30 mins I think it would just be mince in sauce. It needs a good simmer to get the flavour through the meat, soften it up and reduce the liquid so it intensifies the taste.

nottinghillgrey Thu 21-Jun-18 18:04:17

I can't get my head around he porridge oat thing though confused

Frosty66612 Thu 21-Jun-18 18:12:04

I cook mine at 30 mins on a medium heat if I’m pushed for time, or 90 mins on a low heat if I have more time on my hands (the flavour is always more intense doing it that way).
If the sauce still looks watery when you are close to serving them just whack the heat up high for 5 mins to reduce the sauce more

Lucked Thu 21-Jun-18 18:14:03

Add some pork mince or bacon.
White wine not red
Cook the day before.

TheHonGalahadThreepwood Thu 21-Jun-18 18:22:36

Are you using good quality mince? Cheap mince exudes water and tastes awful so is a false economy. And are you browning it really well before adding your tomatoes/other liquid? Again, if your mince is exuding water then you won't be able to brown it properly. Invest in the good stuff (organic, preferably).

Ihopeyourcakeisshit Thu 21-Jun-18 18:27:59

Bloody hell! I can't believe what some people are using in a bolognaise.

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