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.

Soffrito mix from Waitrose

Teaspoon of marmite

As a cheerfully inauthentic ‘chuck it all in’ meal, a ‘spag’ bol’ is lovely comfort food in its own right.

Can't believe more people don't add Worcester sauce. And mustard.

LOLOLOL, @BlouseAndSkirt. Betcha someone tries that now.

Can't believe more people don't add Worcester sauce. And mustard.

That’s because it’s not a shepherds pie. Surely.

Tabasco, but not too much. Doesn’t bulk it out, but boy does it add to the flavour!😁

Shredeed carrot and chopped celery whenever I have mince! Is lush and extra veggies :)

As a few people posters have said, milk is key.

bridget
I got a bit carried away frightening the Italians.

Heinz (has to be Heinz or does'ent taste right) Tomato soup, tons of grated cheese, some onion (fried) if liked, seasoning, oh and garlic ! Yummy especially when re-heated and served on toast the following day, Washed down with some nice Italian red. Oh not forgetting garlic bread !

Tinned tomatoes
Fresh tomatoes
Mushrooms
Diced carrots
Onions
Garlic
Celery
Worcester sauce
Tomato sauce
Tomato purée

I got a bit carried away frightening the Italians.

I thought you were serious until you mentioned crab sticks

I got suspicious somewhere around chopped pineapple...

Given the other, um, choices on this thread I was willing to believe the pineapple.

I now feel somewhat stupid

A little hint, throw a few drops of gravy browning in. Takes it to another level. We use tins tomatoes, tsp lemon juice, beef stock, Italian herbs, bouquet garnai thrown in, lots garlic. Tsp sugar. Celery, onions, chestnut mushrooms give it a rich beefy taste. A good smoked bacon, carrot , Worcestershire sauce, small glass of good red.

@BlouseAndSkirt

@bluebells100 all my hopes and dreams.

Onions, carrots and celery - key is cooking this bit for ages - at least half an hour. Then mince browned and add garlic and onions etc.. Then add white wine, bubble off (red would do but not as good). Then tinned tomatoes, passata, tomato puree, oregano and basil. Season at various stages (although currently only doing pepper as am cooking for little one too). Then cook for 2-3 hours.

Also agree with others - Worcester sauce is for cottage/shepherds pie, not bolognese.

If its watery at all then 1tsp of cornflour goes in

Red onion, bacon/pancetta, finely diced mushroom, courgette and carrot, I quite often use Turkey mince so not really Bolognese at all, but tasty and cheaper than good quality beef lean mince, obviously garlic, wine or port if I don't have an open bottle of wine, chopped tomatoes, stock, pinch of sugar, seasoning, basil, oregano, thyme. It's the long slow cooking that makes it though.

Fennel is amazing in a spag Bol. I added marmite yesterday.

whatever veg I have on hand, but usually carrots, red peppers, brocolli, mushrooms

INGREDIENTS

1 TbspButter
1TbspOlive oil
2Carrots, grated
2Celery,grated
1red onion,minced
6clovesof garlic, crushed
1lb beef mince
1lbpork mince
800g fresh tomatoes, halved
600gpassata
2 Tbsp tomato puree
600g tinned tomatoes
1/4cupheavy cream
1/4cupmilk
100ml red wine
Zest of 1 lemon
A squeeze of lemon juice
Pinch of nutmeg
2bay leaves
salt and pepper to taste
Worcestershire sauce
I'll often add ~150g red lentils to bulk it out too, but need to adjust liquids to suit.

METHOD

Place the fresh tomatoes on a baking sheet and drizzle with oil and salt.

Roast for 20 minutes or until soft and charred bits are appearing.

Remove the tomatoes and set aside.

Once cooled, blend the tomatoes to make a tomato sauce.

In asaucepan, over medium high heat, add the butter and oil. Once melted and sizzling, add carrots, celery and red onion.

Saute, stirring occasionally until tender, about 5 minutes.

Add the garlic and cook for another minute.

Add the beef and pork mince.

Once the meat is cooked, start adding all other ingredients.

Stir to combine and simmer for 2-4 hours.

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Ugh. Lots of these aren't ragu bolognese and some of them sound horrible.

Beef mince, pancetta if I have any, onions, garlic, celery, carrot tinned tomatoes or passata, tomato puree, stock. I'd put red wine in, but I'm allergic to it. Cook on the oven uncovered for ages. No Worcestershire sauce! Tastes wrong in bolognese.