Best way to cook mince for a bolognese

[ohfos]

I'm making a bolognese later and want some tips for cooking the mince.

I want it to be really tasty and the mince soft and not chewy, not like it has turned out before in the past!

Anyone have any tips?

Better quality mince!

I use Hugh Fearnley-whittingstall recipe for lasagne for Bolognese it takes a few hours and also cooked with milk and white wine (I use vermouth)

It tastes superb but takes ages to cook!

I'm going to nip to Asda now and get the ingredients then when I come back I'll stick it on. Hope it turns out tasty

Roast it in the oven first.

Mine goes in the slow cooker for hours.

Fey it off with chopped onion, celery, diced carrot, garlic and herbs u til brown. Drain off excess grease before adding tinned tomatoes/passata, tomato puree and maybe 50ml of redwine or stock. Simmer as long as possible.

Well, my old dm boils all mince before using it in anything. It's always very nice and soft and still tasty!

I do mine like @maddiemookins16mum in the slow cooker!

For the last hour I add a pint of boiling water and throw in the spaghetti.

Use a good quality mince from a butcher as opposed to cheap supermarket. Make sure it has a decent fat content as that adds flavour - don't buy supermarket 5% low fat version

Cook on hob, transfer to big casserole and put in oven 140degrees for 2 hrs ish. Add some milk 30 mins before end. I use: Finely chopped onion, celery & carrots (I actually blitz them in the food processor as can't be bothered to chop by hand) and garlic if you like, tomatoe purée, tinned tomatoes, oregano, Worcester sauce, splash of balsamic vinegar, pinch of nutmeg, salt and pepper.

Hope it's yummy however you do it - oven is lower maintenance than keeping on hob imo!

I left it on from half 12 until 4 and it was divine! Had onions garlic and Italian herbs in it. Thanks for everyone for the tips

Low fat mince, fry with onion/garlic, add tomatoes etc. I simmer mine on a very low heat for at least 1 1/2 hours. I bulk it out with a good handful of red lentils, which disintegrate completely, plus celery, carrots and mushrooms, chopped small, so it’s a sort of semi-veggie bolognese.

Roast in the oven then slow cook but don't really use / like mince anymore , would rather have a veggie version over mince .

I just bung all the ingredients in the slow cooker. I dont brown the meat first. In in the morning and gorgeous by time we all come home in the evening.

I can smell it from here
Delicious

Drain off the fat ever few minutes and maybe use vinegar along with wine

ohh and i always use sugar if the sauce is a bit too sharp/acidic tasting