What have I forgotten to put in the bolo?

[ChristmasTreeFarmer]

DH usually cooks but he is pissed off with me and said I have to cook it. He's gone out for a run but anyway I'm not going to ask him! I have a horrible feeling I forgot something.
browned the meat
cooked the onion
added meat back
wine
Tins of tomatoes
stock cube
veg - carrots and celery
chilli
pepper and bay leaf
parsley chopped and waiting for the end.

Bolo is even worse than spag bol.

@SoupDragon
"why shouldn't she have to cook for the family?"

Did you read the OP?

I'd add garlic and oregano. We don't use coriander

He'll get what he's given and lump it, stroppy twat!!
I put onions AND garlic, tomato purée, mushrooms, bovril.

Oregano and basil.

If he doesn't like it, he can make his own!!

@Blueuggboots 😂

Pretty much everything I cook has both garlic and onion in…
Different flavours.

Is his bolognese crap?
If not, he puts garlic in.
If yes, make a better one by putting garlic in.

It should have gone in before the tomatoes though, so maybe fry it off a bit in another pan before adding.

Have we really reached the point where people call it bolo instead of bolognese? Really?!

So funny how everyone has a variation on the theme.

I cook celery, onions, carrots and garlic first - I also whizz them in the food processor because a) it's quicker than chopping and b) kids didn't like to find chunks of veg.

Then I brown mince either just beef or half and half pork and beef.add back to the veg.

Then add tomatoe puree and tinned tomatoes plus a pinch of nutmeg, salt and pepper, oregano a splash of balsamic vinegar and a splash of lee and perrins.

Cook for 3.5 hours in oven. Add milk cook for another 30 mins.

I think it's veered away from a recipe I once had but everyone still eats it..

What kind of cooking rule is garlic OR onion?!?

I’ve never heard of milk in bolognese. Sounds unpleasant to me…

I thought of Leroy Jethro Gibbs putting out a bolo on a suspect
(US crime-speak "be on the look-out")

I call it spag bog, but I think using just the second word of that would make the title even worse!

I think you need quite a lot more garlic than you're planning, and plenty of oregano

Mine:
Tomatoes 2 tins...garlic and garlic salt...crack pepper, veg stock, celery mushrooms peppers, quorn mince,

I also add a little marmite , and about 4/5 pinches of sugar.

This thread reads like one of those "I went to market and I bought..." games. So with that in mind, I'm adding...
tuna
Jacobs crackers
meringue (Italian, obvs)

Wait… milk?

Also only here to find out what bolo was. Adding nothing to the thread except a vehement opinion that if you’ve not fried the garlic with the onion you’ve missed the boat.

Milk can tenderise meat and make it juicy. I don’t put it in bolognaise but I do put a dollop of Greek yoghurt in a meatball or kofte mix.

@OhpoorMe its Italian. Traditionally they don’t use them together or fry garlic to flavour oil then remove it.

I'll throw in a few dried crumbled porcini mushrooms to one up everyone else (it does make it lovely though, honest).

Wow well I never knew! I thought I loved all thing Italian but not that rule!

Milk, of course. And if you use wine, white not red.

It thickens the sauce otherwise it’ll be very runny.

Also a mix of beef and pork mince. You can thank me later.

My children used to call it bolognogs. I hate them still.

😁