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?

If you look up on hamburger gnocchi on Pinterest it's a Bolognese pasta style bake but with gnocchi. That's nice.

Also I use enchilada saints with mince and make like a lasagne with wraps layered with the sauce.

Make puttanesca instead?

Mines gets good praise. Cooked in this order -

Lardons
Soffrito
Rosemary, oregano, touch of chilli flakes & garlic
Mince
Beef stock
Passata, tomato purée
Worcestershire sauce and balsamic vinegar
Wine if I have any (either red or white)
Pinch sugar
Basil and a couple bay leaves
Plenty of salt and pepper.
Cooked low for ages. Could Chuck in some mushrooms too.
Finish with fresh basil and parmesan.

Onion, celery, carrot all diced small = soffrito. (as much as you like).
For 500g lean beef mince, chop 16 rashers streaky bacon, chopped small and added to the soffrito.
Add the beef and brown it.
Add a jar (yes a whole jar) of tomato puree.
Add about half a pint of beef stock and half a pint of white wine, and a couple of bayleaves.
Simmer for a couple of hours.
It tastes rich, mainly thanks to the bacon and tomato puree.

Add a bit of sugar and a bit of balsamic vinegar. My mums bolognese is lovely and she adds bay leaves and marmite to hers

Also - not the biggest fan of Waitrose (but it's the closest to me) but they do bags of ready made soffrito for £1. Saves so much time.

Try Bomba paste instead of ordinary tomato purée, it's lovely

Stock cube, agave, Worcester sauce, balsamic, ketchup....

I always add soy sauce. Slightly burn the mince, then add soy sauce and burn it even more.
I also cook chopped onion/celery/carrot and blitz it up and add it to mince and mushrooms when adding tomatoes.

Add a whole link of spicy chorizo and some red pesto..... it’s my fave

Enrich the ragu with chicken livers. Your sounds quite authentic, unlike some of the horrors you read about here, so I'd also say take it off the menu for a while, and try something else, melanzana a la parmigiana maybe.

Add diced green or yellow peppers or small slices of pepperoni or frankfurter. Stir in some smoked paprika to the mince when you start cooking - do it thoroughly to avoid a powdery texture.

Heinz tomato ketchup, makes it! Caramelise onions before everything else, use Oxo and a bit of instant gravy. Make it the day before you want it. Much, much better in the second day.

I'm disappointed MNHQ changed the title of this thread, it was much funnier before.

I went off traditional bolognese. I make a similar lamb dish now as follows

Brown lamb mince
Add some Italian herbs
Grate and add some courgette
Add some Worcestershire sauce until evaporated
Mix in chopped tomatoes. I often use garlic and herb mixed ones
Add a red wine stock pot
Reduce slightly
Add to pasta of choice with Parmesan

Much, much tastier.