Best spag Bol recipe

[IHopeYouStepOnALegoPiece]

Spaghetti Bolognese is my comfort food and after a shit day today I want to make an amazing one tomorrow but mine always turns out rubbish and bland.

Can I have your best recipes for it? Something delicious and full of flavour.

TIA

Start with your onions and good glug of olive oil and salt. Cook these on a very low heat for at least 15 minutes. Then add the garlic, basil, parsley, oregano and whatever veg you put in. I like peppers, mushrooms and courgettes but I realise that isn't for everyone.

Pop softened onion mix into a bowl, brown mince, if you cover the pot whilst the mince cooks the mince retains it shape and doesn't go to mush. You can drain half the fat off the mince once its cooked.

Mix veg back in, splash of white wine, one can of chopped tinned tomato, one carton of passata and keep it on low all day.

Adding a beef stock cube was a game changer for me

Onions, carrots and celery finely diced, saute gently in olive oil for a good 10-15 mins. Remove from pan then brown your mince on a high heat in batches. Turn heat back down, add veg back to the pan plus garlic (if you like it), good squeeze of tomato purée and a crumbled beef stock cube.
Add a glass of red, let it reduce down a bit. Chuck in some oregano and salt/black pepper and passata.
If you’re feeling brave, add a small cup of whole milk (makes it richer) turn the heat down low as you can go and then leave it alone for as long as possible.
If you have one to hand, chuck the rind of a block of Parmesan In too, just remember to take it out when you’re serving it!

How long do you cook yours for OP? Ours is a Anna Del Conte version and its several hours of cooking - worth it though!

I cook mine much the same as fizzypoo but I add a dash of worcheshire sauce, which gives it a kick, or wine if I have any.

Always cook for hours. Lots of flavour, onion garlic mushrooms peppers (red only) salt pepper oregano basil tomato puree passata red wine beef stock splash of balsamic vinegar.
Cook for at least 3 to 4 hours. I usually chuck mine on after lunch and then low and slow till 6.30 for dinner.

Oh and steak mince, the best you can afford

Organic beef mince and red wine! Tomato paste and bob is your uncle. The first two are must haves

Teaspoon of marmite also really enhances the flavour

This is AMAZING. It makes loads so I freeze a few portions which is great as it's a bit of a faff to make so I only do it once a month or so. I definitely think you need beef and pork to make a proper ragu.

www.bbcgoodfood.com/recipes/next-level-spaghetti-bolognese

You need a good sized casserole dish with a lid for this recipe

Brown lb mince and drain fat. Soften chopped onion, add garlic, add mince. Add glass of red wine and bring to simmer. Add tin toms and lge tbs of tom puree. Add two bayleaves, oregano, salt and pepper. Simmer for about 60 mins.

Not authentic but delish.

This one

This recipe is truly amazing. It is just divine tasting, so full of flavour.
Tip-when you have the veg and meat in and browning, he says don’t add the wine until you can hear the meat start to really sizzle, and let it start to stick to the pan. No moisture left as such. Then deglaze. Adds flavour apparently.
It is yummy!

Oops! Link

I’ve always used Gino D’acampo’s recipe. It’s very simple (no mushrooms or peppers allowed which I totally agree with) and delicious 😋

www.itv.com/thismorning/food/tagliatelle-with-bolognese-gino-dacampo-recipe

Brown your mince, then add onion and garlic and stir until softened. I usually put diced carrots in mine, but that's because I am trying to shoehorn veg into my kids so you can leave it out if you want! Add a cup of milk and simmer til evaporated. Add a cup of red wine and reduce down. Add a tin of tomatoes, tomato purée and beef stock cube. Bay leaf if you have it. Simmer for ages or cook in slow cooker for a few hours.

1 onion, 2 carrots and celery sticks diced. Cook over a slow heat with the lid on until soft with 1 tbsp olive oil and a good tsp of salt, about 20 mins. Add mince, whack up hest to high to brown, then chuck in a pack of thinly sliced mushrooms, 1 tin of tomatoes / passata, half a bottle of white wine, a big glug of milk, 1 knorr beef stock pot, a rind of parmesan and a dash of Italian seasoning (or a bit of oregano - not too much). Bring to the boil then simmer for 3 hours. I usually cook double and freeze. Something magical happens between hours 2 and 3.

Agree with @ZootSuit
Gino’s bolognaise is a game changer.
So simple and tastes even better if it’s been cooked, put in the freezer then defrosted.

@ZootSuit

We use Gino's recipe too.

I always struggle to not add garlic though.

I'm hungry now!
Pretty much follow the above recipes loosely, but ideally smoked bacon, celery, carrots, mushrooms & onion finely chopped, occasionally pepper and/or courgette if I have any - add to the mince, passata & chopped tomatoes, oregano, basil & bay leaves. Oh, and Henderson's relish, black pepper, garlic & a beef stock cube.
Simmer for as long as you can - if possible, once it's cooked, let it cool before warming up again - the flavours really develop.

Just randomly remembered this thread! Which recipe did you go for OP?
@IHopeYouStepOnALegoPiece