to never go back to making my own sauce, or ask you how..?

[chasingtherainbow]

I've always cooked as much as possible from scratch (this is not a debate as to what qualifies as from scratch!)

So whenever I make spag bowl, I make my own sauce. It's always tasted good and we enjoy it.

However I've been poorly and dh did the food shopping. I requested some cheats to make life more manageable right now. He bought a waitrose tomato based sauce to use instead of making our own, and I have to admit it tasted way better now I don't want to go back! Even though I know my version is much healthier.

How do I make my sauce taste as good! Or wibu to continue to use this sauce from the fresh/chilled aisle and never tell anyone I can't help but think I'm going to be disappointed next time i make my boring in comparison own.

When I make my own I use: garlic Italian seasoning, salt & pepper, chopped basil leaves, peppers and onions, 2 crushed garlic cloves and Passata

where am I going wrong?

I do exactly what scrambles smegs does - in fact I am cooking bolognaise sauce right now.

I do add a tablespoon of flour though to the mince just before I add the stock and plum tomatoes. I add a bay leaf too.

I didn't have celery or carrots today which I chop up finely most times and add to the onions.

Today I forgot the garlic but added it from the garlic tube instead I keep in the fridge ( tastes the same tbh)

DH makes the best bol sauce
Into a hot pan:
Smoked streaky bacon or pancetta cubes
Chopped onion
Chopped celery
Chooped carrots
Crushed garlic
Steak mince
Red wine
Chopped toms
Dried oregano
Worcester sauce
Black pepper
Bring to light boil. Turn down heat and simmer for at least an hour.

I sometimes add some soft cheese eg Philadelphia to a tomato sauce which makes it a bit creamier, and to spag bog I add a crushed oxo cube and a splash of wine.

My Italian friend says white wine only, not red, and make it at least one, preferably two days before you eat it.

Ok. It's on the hob. I'll report back later.

I hope it's the best bloody spag bowl ill ever have in my life!

Keep us posted
Don't foget to use the biggest pan you have for the spaghetti and make sure you don't overcook it

Yes now that is a whole new thread (cooking pasta)

I need to start a new thread on how to make proper gravy.

Sooo I made bolognese as followed

Celery, onions, garlic. Taking lots of time to sweat them out etc.

Passata, tinned toms, puree, carrots, green pepper, garlic Italian, little bit of chilli, oxo, balsamic vinegar, olive oil, little bit of red wine. Cooked for 2 hrs.. Browned mince really well...

Everybody LOVED it.

Thank you MN

Sugar, wine and a decent beef stock make a huge difference. Browning your beef/pork properly results in deeper, more complex flavours. Long, slow cooking to allow the flavours to combine. Finish it off with a bit of butter/cream as fat is a great flavour carrier.

Hugh FW's recipe is amazing, I've used it for years now.

My brother puts port in his rather than wine. A bit ott admittedly, but tastes amazing.