Spaghetti Bolognese

[DelphiniumBlue]

I'm just making spag bol and was pondering what ingredients people use to make theirs?
I've recently started adding celery, and today I added in a carrot. Also mince, 2x tinned toms, 2x onions, 4x garlic cloves, oregano, thyme, a tiny bit of chilli and ginger, and some tomato paste. A splosh of red wine because I had some.
Someone I know mentioned that it used to take her Nonna 8 hours to make, mine takes about an hour or so. And that got me thinking about variations.
How do you do it?

What can I use if I don't eat red meat?

Would a mix of pork & turkey mince work?
Or pork & quorn mince?

You can use pork. It just won't be authentic. Probably quite nice though.

Pork is red meat though.

There are so many regional variations of ragù that there’s no such thing as authentic. Ragù alla napoletana is often made with pork only.

You can make a decent ragù with turkey mince but you need the thigh mince for a bit of fat; breast is too lean. If you eat pork (although as pp said it is a red meat…) you could add some herby sausage meat.

True. But this thread was specifically about Bolognese ragù.

Never thought about pork being red meat

But that's probs because I never eat pork, or ham. Although put pancetta in lots of dishes

I don't eat beef or lamb

Soffritto - carrot, onion and celery, bacon/pancetta, pork mince, beef mince, tomato puree, milk (warmed and infused with peppercorns, bay leaf, mustard seeds and a little nutmeg), herbs de Provence, bay leaf, red or white wine. Vegetable stock made from boiling the veg scraps from the soffritto and then strained.

Takes about 4 or so hours.

I cook it all down on the hob (brown the meat in batches first, put it to the side, then cook down the soffritto, add the bacon/pancetta, tomato puree, herbs etc and then put the browned meat back in. Add a ladle of veg stock. Then I put it in the oven at about 130c and cook for 4 hours, every 40 minutes I stir and add a ladle of stock and infused milk and a dash of wine.
It ready when the meat turns a rich dark brown and the sauce is thick.

Asda but it's not always in stock

And as a PP said it's labelled vegetable base mix for some reason