Everyone is bored with my bolognese, help me jazz it up [edited by MNHQ to correct typo]

[Crunchymum]

I follow (loosely) Gino D'Acampo's recipe so I start with sofritto / use pork and beef mince / wine

I add a few extra bits as well (he doesn't use garlic in it ) but everyone is fed up of it.

Any suggestions for improvements or alternative recipes?

Jizz?! Do you mean jazz?

www.spendwithpennies.com/slow-cooker-spaghetti-bolognese/

This is favourite recipe, it always goes down very well.

@ThePricklySheep

There’s also to zhuzh (like juj) something up.

That’s the one.

Try a lentil and mushroom alternative with plenty of Worcestershire sauce OP.

I add mustard in mine (vegetarian though if that makes a difference)

chopped sun dried tomatoes. So easy but adds so much!

OP is looking for something less boring... maybe a jizzed up bolognese would fit the bill perfectly?

In all seriousness, half and half meat and lentils, or make it mildly spiced and add kidney beans, or blitz roasted peppers for the sauce.

I’ve started using mushroom stock cubes. That’s really nice.

@Crunchymum

Is it "jizz" as in you want to make something different?

The word makes sense in my head.

And thanks for the suggestions! I won't try them all at once though.

Crunchymum I don’t think anyone has explained it to you yet but gizz/jizz is a nickname for semen. So that’s why you’re getting the weird comments!

Anyway, I like to include some red pesto. About a tablespoon pp.

Best leave out the chefs special sauce.

Liver

Dolmio.

I use minced beef, red wine, passata, beef stockpot and worcester sauce. I roast chopped onions, courgettes, mushrooms and peppers with olive oil and garlic before adding to the sauce. Add fresh basil at the end. I make large quantities and freeze it because it takes a long time to make it.

@PurpleDaisies

I’ve started using mushroom stock cubes. That’s really nice.

Oooh, that sounds good, where do you get those?

OP is looking for something less boring... maybe a jizzed up bolognese would fit the bill perfectly?
Omg, this comment ended me 🤣

I cook the pasta (something short with a hole in it). Mix it with the bolognese and put in an ovenproof dish. Make a bechamel sauce over the top, add cheese and bake. It’s like a lazy lasagne.

I got them in Sainsbury’s Raera. They’re Kallo brand. If I’m just cooking a small one, I use half or it can be a little salty. When I first used them dh couldn’t work out what was different but said it tasted lovely...without prompting! They’re great for risotto as well.

Deffo don't add any extra salt - that jizz will make it salty enough...

This is the best thread title I've seen in a very long time...

Add some chorizo to it...amazing!

I used to add frozen peas and sweet corn to mine when the kids were younger. Helped bulk it out and gave some different textures.
When you serve it, do you have spaghetti in your bowl topped with the bolognase sauce? You could serve it how it's meant to be which is the sauce stirred through the pasta. I've not done it that way myself as my family love it the way we always have it with sauce heaped on top of a pile of spaghetti.

Minced up sundried tomatoes are in my secret bolognese recipe.

I could cheerfully never eat this again. Dd is fussy so we have it a lot.

Much prefer lasagne for not too much more work

"Zsuzh it up with balsamic vinegar in the stock, chopped chili in the tomato paste, worcester sauce on the meat, sun dried tomato in the tinned plum tomatoes, even a heel of parmesan in the pan as you simmer. Please don't add jizz!

Maybe this book will help?

Im here stealing ideas tbh.

If everyone eats bolognese, would they eat lasagne? It's pretty much the same. If you're fed up of bolognese, I don't think any amount of jazzing up will male it exciting.

Asked dp and he said put pesto in bolognaise.