To ask what you throw in your spaghetti bolognese

[bluebells100]

Just wondered what you all put in it to give it more flavour and also to bulk it out to make it go round more.

Balsamic vinegar, a pinch of sugar, tomato puree as well as tinned tomatoes. But the real key to flavour is leaving it overnight or for several hours for the flavours to blend.

Did my best ever last week.
Full ingredients if i can remember:
mince
streaky bacon
onion
garlic
carrot
celery stick
grated courgette
tin of toms
1 tbs tomato puree
Big glug of port
piece of dark chocolate
1 tsp sugar
marjoram
oregano
thyme

The only difference between my spag bol sauce and chili con carni is the tin of kidney beans and the chili peppers

The only difference between my spag bol sauce and chili con carni is the tin of kidney beans and the chili peppers

And surely one has chilli in and the other has herbs?

Ground chilli powder I mean...

I just use whatever Is in the fridge and cupboards

This is the recipe you need. Anything else isn’t bolognese. I haven’t ever eaten it, but everyone I have made it for says it is fabulous.

antoniocarlucciofoundation.org/recipe/tagliatelle-with-bolognese-sauce/?cli_action=1579612245.639

I second @Yika.
Make it at least the day before you want to eat it.
Plus, copious Worcester sauce - none of this namby, pamby "dash" business.👍

I use this recipe, its so good I'd never built it out and change the taste. It makes generous portions.

www.spendwithpennies.com/slow-cooker-spaghetti-bolognese/

Grated carrot, chopped onion, and diced courgette fried in garlic oil. Beef mince or veggie equivalent depending on who I’m cooking for. Beef or veg stock, chopped toms or passata and tomato purée, 1/2 mini bottle of red wine and a splash of balsamic vinegar. Celery salt to taste and a large handful of fresh basil stirred through before serving.

@5foot5 I read that recently and it does add a lot doesn’t it?! Although I like to put my Parmesan rinds into a tomato sauce as there isn’t the meat in jt.

Chopped toms and purée
Large red onion
2 Large carrots
Large pepper
Sometimes bacon
W sauce
Rich beef stock pot
Lean mince

Beans do not belong in a bolognese. Ew

All the usual plus:

Sprinkle of cinnamon
Splash of lemon juice
Paprika

Mince, onions, carrots, passata, bit of ketchup, oregano, herbs, brown sugar or a tasty bbq sauce...but always liquid chantarelle stock and a bit of cream or creme fraiche - makes all the difference!

My Italian MIL's recipe is pretty close to the Carluccio one posted but I just used minced beef rather than a mix of pork and beef.

Dumbfounded by some of the stuff shoved into "bolognese" but I can safely say that a tin of beans is the worst!

Courgette chunks, just because it's less faff than stir-frying them separately. (Wouldn't do it for MIL though as she'd insist on giving me the 'proper recipe'. )

Marmite on top of the usual suspects.

I use pancetta or streaky bacon, pork or veal if I can get rose and beef, red wine, onions, garlic and whatever herbs are stil Alice in the window box.

Marmite is key though - umami.

Onions, garlic, celery, carrots, red pepper, mushrooms - all ground up in food processor (even now this is the only meal I’ll eat that involves mushrooms). + tinned tomatoes, tomato purée, red wine, bay leaves, mixed herbs or oregano/rosemary/basil. If I have fresh basil I stick that in near the end. 5% beef mince. Slow cook for hours. Delicious.

(It’s my mum’s recipe that I now follow!)

Sorry to slightly derail, but if you wanted to do a meat-free sauce, do you use a meat substitute or just use the same recipe minus the mince?

Brown the mince and onions with balsamic vinegar
Chopped garlic
Red wine
Black onion seeds
Chopped tomatoes
1/2 tsp marmite
Passata

@Cryingoverspilttea when you don’t have a lot of money and need to make a meal stretch quite a few meals- you trial and error. It was recommended to me, it tasted great and kept us fed when we were on our arses skint.

I use pork and veal mince and I put pate in as well near the end

It's amazing I can share the recipe if you like

Always use very good egg pasta with it too or there's no point

passatta box
onion
garlic granules (keeps better than real)
oil in the pan
minced beef
red lentils, good amount to bulk out
italian seasoning
salt
pepper

simmer for good 1/2 hr

Most of these are not Spag Bol, they should be re named as mince and stuff....

Marmite is bad enough but baked beans 🤮

The secret op is making it the day before and no bulking out