Please help me salvage my bolognese

[Dumptyhumpty101]

I’m currently batch cooking a huge bolognese and the last thing I added was meant to be a dash of red wine vinegar but the lid fell off and at least a quarter of the bottle poured into the pan!

I immediately scooped out a lot of the juice but is there any other way to salvage the meal?

I really don’t want to just throw it away as there was a lot of mince and vegetables in there

Have you tasted it?
I’d probably add some tomato paste to help absorb/dilute the vinegars impact and some sugar to help null the vinegar. So frustrating!
I don’t put red wine vinegar in mine but I do balsamic.

Does it taste vinegary?

I'd be surprised if a quarter of a bottle of RWV in a huge batch of bolognese would have that much of an impact if you managed to spoon some of it out too? It will probably sweeten with cooking anyway.

Just add more garlic

If the vinegar taste is way too strong I might try rinsing the sauce off and starting over with the salvaged meat and veg.

There was a thread on here a while ago about red wine vinegar in bolognese! I will try and hunt it down because there was some good tips. Also an amusing read!

www.mumsnet.com/Talk/mumsnet_classics/1662768-What-have-I-done-Come-and-save-my-Bolognese

Found it

It may not be too bad. A quarter bottle in a big batch with a lot retrieved.

Depending on your recipe (I'm very untraditional ) I would say taste it first, maybe another Oxo cube, and or tomato paste. Normally I would say bung a tin of tomatoes in there, but I'm not sure the acidity of both would be wise?

You need to taste as you go and try and add condiments with an opposite flavour... It'll never be perfect but it could well be okay. You can call it Bolognese a la Dumpty

Vinegar in bolongese sauce.
My Sicilian MIL would beat me with a wooden spoon if I used that.

You need to do the opposite - if it's too vinegary, you need to add sugar. Either tomato ketchup, a small amount of honey/agave nectar or even just sugar

If it's too sour/acidic then some sugar should counter it. I add it a teaspoon at a time and just keep on tasting.

Or a big dollop of caramelised onion chutney

😱

The annoying thing is I never put red wine vinegar in. I always put a dash or Lea Perrins but I’d run out.

I think I was watching Sunday brunch once and it was them that said red wine vinegar.

I haven’t tasted it but it originally smelt really strongly of vinegar. The smell is softening though, so I’m optimistic.

More juice is coming to the surface so I’m going to keep draining it off I think.

I’ve also added sugar and an oxo cube.

@MustardScreams thanks I’ll check it out

A pinch of baking soda neutralises acids. Sugar just makes sweet and sour sauce.

Don't keep draining, you'll be getting rid of all the flavour. Taste it and add something as per above if necessary

@PlanDeRaccordement I only have bicarbonate of soda in the cupboard. I guess that won’t work will it?

Add some tomato puree, a good couple of spoonfuls, give it a gentle simmer, then taste. If it's still too sharp and vinegary try adding a little sugar, half a teaspoon, then taste again.
Another idea is a square or two of good quality plain chocolate, that will mellow the flavour.

If all else fails, add a couple of tins of kidney beans in chilli sauce, that will camouflage anything!

Do taste it before you add anything.

I’ve tasted it and it isn’t too bad, just a slightly sharp aftertaste. I reckon it might be salvageable after all!

Make it into a lasagna and add some veg?

Bicarbonate of soda is baking soda. Sorry language barrier.
Only use a small pinch. Too much and it will dissolve any chopped tomatoes you have. So 1/8 teaspoon.
It will make bubbles but just stir and the acid will be neutralised.

I'd def add a tsp or 2 of sugar if it still tastes acidic - just add a little at a time to taste. I always add a little sugar to any sauce based on tomatos anyway so it's not that wacky....

Bicarbonate of soda isn’t baking soda in the UK they are very different things and you really don’t want to add too much bicarbonate to anything or it’ll taste soapy

Yes it is the sam to what i have. i checked my cupboard.

mrsbyers I always though Bicarbonate of Soda and Baking Soda were the same thing and I'm in the UK. What is the difference in your understanding?

It says ingredient: bicarbonate de soude
(In English that’s is bicarbonate of soda)