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.

YANBU to ask but YABU posting here. It’s not an AIBU - it’s nonsense.

To be fair, if I haven't got red wine open I'll add whatever is, (within reason) eg, white wine, sherry or port.
Can't stand bacon in it though. Some od the things I add, I only add as I'm trying to get more veg into the dc/making it more palatable to the dc.

If I was making it 'properly', I'd omit the carrots and lentils and the Worcestershire sauce.

A ping pong ball. I know it’s not authentic but it’s easy to aim.

Grated carrot, celery and onion is actually a sofrito so makes the base of the sauce in a good ragu. Just get the courgettes, peppers, anchovies and bloody broccoli tae hell where they belong.

I slow cook loads of tomatoes & any random fridge veg, then stick blend it to make a decent 'base' tomato sauce.

Fry mince until browned - include a handful of chicken liver chopped incredibly finely, as whilst it adds brilliant flavour, no one wants weird offal nodules still detectable sitting on their pasta.

Slug of milk into the browned mince. Actually, where I am, we have a fermented yoghurty milk product called rayeb which works even better than milk! Cook gently for 5 minutes.

Add pre made tomato/fridge veg sauce, lots of homemade chicken stock & a few spoonfuls of tomato purée if it looks a bit pale. I've also been known to rinse 'empty' ketchup bottles into it. Handful of red lentils to bulk it out. Tail end of any wine bottle. Parmesan rind if I have one.

Simmer for a minimum of an hour.

Bacon

Just get the courgettes, peppers, anchovies and bloody broccoli tae hell where they belong.

I am reeling at the broccoli in particular.

Just why?

Not that I don’t like broccoli, but how anyone thinks it improves a Bolognese is beyond me.

The anchovies melt to nothing and add savoury flavour (and my Bolognese is great). So bollocks to the no anchovy people. I lived in Italy so I get to do it how I like.