I want to cook spaghetti bolognese for the first time, can you help?

[GeorgieTheGorgeousGoat]

I’ve bought the ingredients that I like and want to put in it, do I just fry the mince and add everything else? Does it matter as long as it tastes ok or are there rules I should follow?

I’ve got mince, onions, lazy garlic, chopped tomatoes, mushrooms, peppers, seasoning, spaghetti. I think that’s it as might have other things in the cupboard.

Yes i should know this, but I’m not a good cook and would like to try and use less jars and be healthier.

Of your ingredients I would start with the onions for as long as possible on a low slow heat, after as long as you can leave it add the garlic, peppers and mushrooms. When they are done put up the heat and add the mince and cook until brown. When that's all done add the tomatoes although I would also use a jar of passata and some tomato paste. You might not have enough with just the tinned. If you have some chopped bacon I would put that in with the veg too.

Stock cube?

Edited to add, have the completed meat sauce simmering away on a low heat before even putting on the water for the pasta. The longer the better and stir every so often.

Saute the onions on a really low heat for as long as possible,add mince and take it from there adding what you want.

Sounds good. You might want to add a pinch of herbs - either thyme or oregano would do - once you have added the tomatoes. Dried herbs are fine but don't use too much, and as goneback2school says, the longer you leave the sauce on a low simmer, the better it will taste.

If there is any left over, it will freeze well and you can just defrost/heat up at a later date for a quick meal.

Whatever you put in it (and there are so many recipes!) the key thing is that after you've made it to give it a long slow simmer either on the hob, in a slow cooker or low oven.

I'd fry off the mince first and drain the fat.
Add the onions and pepper to the pan until they are soft then put the mince back and add the lazy garlic and mushrooms. Leave for a cpl of mins.

Add the toms and puree - will need a ass of water, stock or red wine.

Season with salt and pepper and add two bay leaves and some oregano if you have them. Simmer for an hour.

Tomato puree will pull it all together a bit and make it richer.

Oh thanks! Wasn’t expecting any replies

I have tomato purée so can add that, a stick cube as well? I just crumble that in or make stock from it and add the extra liquid? sorry for stupid question.

Hi
tomato puree is always good. Ref the stock cube, taste it and see if you think it need a cube/part of a cube or no cube.

I usually roughly follow this recipe

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/1502640/the-best-spaghetti-bolognese%3famp

A dash of Worcester sauce also adds some nice flavour.

Just crumble the cube in. You don’t need to add it to water first.

Add a teaspoon of sugar to the sauce when it's bubbling away and salt to taste

Cook the meat first and drain the fat off...
Otherwise it floats on the stock....
Put the meat on one side then cook onions ect.

I precook my bolognaise a long time in advance and reheat for the meal when I put the pasta on.

Additionally, although it is obviously too late now, I would advise against the Lazy Garlic stuff for the future; it is preserved in vinegar and makes nearly all dishes that it is added to far too tart. Garlic purée is a better choice if your knife skills aren't up to much yet. Personally I would leave out the peppers as well, as to my mind they are more of a chilli con carne ingredient. But then, one friend I know puts grated carrot in their Bolognese so there's nowt as queer as folk I guess.

Oh, and one last tip - a little sugar can help to bring out the flavour of the tomatoes and balance out their acidity. Good luck and report back on your results!

the only resemblance my bolognaise has to the "real thing" is that it does not contain garlic.

you cook it how you like it. sod the proper way to do it. you are the one eating it so enjoy it.

taste it as you go along to see what you like. or divide into a couple of pans and experiment.

Simmer the longer the better

All the Italians I know cook it with finely chopped soffrito mix. Carrots and celery, but it’s personal taste. When you have cooked it a few times OP, and feeling more confident try simmering it in a large saucepan for 3-4 hours on the lowest heat, stirring in a bottle of red wine bit by bit. The water evaporates and your bolognaise will be lovely and rich. Make a shed load, and freeze it in portions (cooled, then into freezer bags) The flavour improves even more!

Definitely basil, thyme and oregano in there, dried is fine. I add a splash of worcestershire sauce or if I haven't got any about of balsamic. It's nice with salami added too. Don't forget the parmesan for serving and lashings of freshly ground black pepper.

All done! It was yummy, kids finished their plates and asked why we don’t all cook together more often as their really enjoyed it.

Tomorrow- fish pie from scratch

You must have tomato purée (lots of it) too. Otherwise it's watery and insipid. I mix a tablespoon of flour with the mince and onion as they are frying to thicken the sauce up.

Call me insane but I always add the TINIEST bit of Chinese 5 spice to mine. Does something yummy to the tomatoes. I suspect it’s basically the same as adding sugar.

Well done, Georgie! You really can cook after all! 🙂