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.

I start with frying off the sofrito- finely chopped onion, carrot and celery.
Then I add the mince - I prefer mixed pork and beef mince:
Then I add tinned good quality tomatoes, oregano, basil, parsley, garlic granules, a stock cube, tomato puree and some water sluices in the tomato tin. Then salt and black pepper to taste.

It's missing chicken livers. Sounds weird but they really make it taste amazing

not sure why you have put chilli in a bolognaise (ragu) but definitely add garlic, some mixed herbs, I add a dash of Worcestershire sauce and a bit of bovril too.

I think the bacon cube argument is confusing a ragu with a spaghetti bolognaise

I was going to ask this?!? Chilli has no place in a bolognese.

😂😂😂😂😂

Bolognese (or Spag Bol, definitely NOT bolo!!) doesn't need a "kick" it's not a curry or a chilli! It needs fullness of flavour hence tomato puree, pancetta, red wine etc suggested.

I'm dying to see the op's face when she discovers Google!

Garlic!!!!!!!

Yy to milk

Chicken liver!

Here’s what I chuck in my “bolognese”

Chopped Tomatoes (I get the Sainsbury’s ones in a carton with basil and oregano)
Tomato puree
garlic
red onion
minced beef
pancetta (or thick cut smoked bacon, or lardons)
mushrooms
basil
spinach
a beef oxo cube
a good shake of Lea & perrins
a dollop of pesto in the spaghetti
salt & pepper
parmesan or grated mozzarella or very thin strips of fresh mozzarella on top

Fucking 'bolo'. That's my main takeaway from this but also, who the hell doesn't know basically what goes in it?!

I think the whole thing is a way of getting bloody bolo out there for a bunfight.

Milk balances out the acidity from the tomatoes - I don't put enough in that it resembles a milky dessert 😂 some people put sugar in it but I don't think you need to if you add a splash of milk.

That's some kind of weird savory mince. Never call that a Bolognese again, Italians will come and haunt you.

Same for pp's putting chili, Worcester sauce, stock cubes, etc etc, just no

Bacon/pancetta/lardons
Beef mince or beef and pork mince mixed
Remove meat

Onion
Garlic
Soffrito
i also add finely diced mushrooms which is probably as rogue as I go with this

Return meat
Add oregano

Splash of wine if any open

Tinned tomatoes
Tomato purée
Pinch of sugar
Season as needed

Cook for as many hours as you can topping up with water if it dries out too early.

Marmite

Agree. No garlic, no herbs. Just cook low and slow. Soffrito, optional lardons or equivalent, mince, chicken liver, milk, glass of white wine, quality tinned tomatoes. Salt and pepper to taste during cooking. Cook for at least 4hrs.

Ketchup,Worcestershire sauce, Tom puree, garlic.

Another Portuguese here thinking cake 😄

Hence why I put “bolognese”

Italian here backing out of this thread for fear I won't be able to sleep tonight