AIBU to ask what goes in your bolognese?

[MishMashMummy]

I feel like every bolognese recipe is totally personal to the individual who makes it - so tell me what’s in yours!

Mine is a bastardised veggie version. The base is caramelised onions, celery and garlic. The ‘mince’ is puy lentils and finely chopped mushrooms. Then the sauce has the following:

Tinned tomatoes
Tomato purée
Ketchup
Red wine
Liquid smoke
Salt
Pepper
Dried basil
Dried oregano
Fresh basil

I’m aware this would make genuine Italian nonnas spin in their graves

Olive oil
Sofritto, onions, celery and carrots
Mince
Tinned chopped tomatoes, I use Mutti brand
Salt, pepper, oregano, sugar
Red wine
Milk

Pork mince
Onion
Mushrooms
Carrots
Celery
Garlic
Tinned Tomatoes
Balsamic Vinegar
Dried Oregano
Fresh Basil

Oh, bay leaves! I add one of those too.

I have learned a new word tonight - soffrito! I would have called that a mirrepoix but google tells me they’re actually different.

@MishMashMummy

I feel like every bolognese recipe is totally personal to the individual who makes it - so tell me what’s in yours!

Mine is a bastardised veggie version. The base is caramelised onions, celery and garlic. The ‘mince’ is puy lentils and finely chopped mushrooms. Then the sauce has the following:

Tinned tomatoes
Tomato purée
Ketchup
Red wine
Liquid smoke
Salt
Pepper
Dried basil
Dried oregano
Fresh basil

I’m aware this would make genuine Italian nonnas spin in their graves

ground Coriander Teaspoon of cinnamon or nutmeg Black pepper Oregano Basil, thyme, marjoram Onions or spring onions Lea and perrins Tomato puree Tomao Passat a Garlic chopped Kidney beans or chickpeas Petit pois Beef Oxo beef cube Teaspoon orange juice Teaspoon of coffee granules

Mine will probably horrify some. I’m interested to get ideas though:

Passata
5%beef mince
Tomato purée
Onions
Mushrooms
Celery
Pepper
Beef oxo
Bacon
Mixed herbs
Garlic
Carrots

A jar of loyd grossman origional bolognese and Linda McCartney meatballs

@HopingForOurRainbowBaby

Mince and a jar of dolmio extra onion and mushroom sauce I'm such a lazy shit.

So glad someone said it. If I'm feeling fancy I'll add a stock cube.

@Fkrkrodps

Mine will probably horrify some. I’m interested to get ideas though:

Passata
5%beef mince
Tomato purée
Onions
Mushrooms
Celery
Pepper
Beef oxo
Bacon
Mixed herbs
Garlic
Carrots

Celery salt I have used sometimes. It does work well

Finely diced smoked bacon, red onion, carrot, courgette, mushroom, garlic, mince (steak mince or controversial Turkey mince), slug of wine, chopped tomatoes, stock cube, tomato puree, bouquet garni made with oregano, thyme, basil, cook on the hob low for as many hours as you've got, top up with a little water when necessary, fish the bouquet garni out (or DH will attempt to eat it)

I had a brilliant bolognese recipe years ago which along with the usual ingredients, it also included cooking apples! Random but totally worked. I lost the recipe and was gutted as it was so good

Onion
Garlic
Carrot
Mince
Bacon (sometimes)
Red wine
Passata or tinned tomatoes, whichever I have.
Bay leaves
Tomato purée
Mixed herbs
And a splash of Worcestershire sauce.

Pancetta lardons, onions, beef mince, beef stock cube, red wine stock cube, tomato purée, passata bit of water and some sugar.

Mince
Onion
Garlic
Tinned tomato’s
Tomato purée
Bacon
Mushrooms
Black pepper
Oregano and basil

If I’m cooking mid week for the kids
Then mince
Passata
Onion, carrot, celery, peppers, garlic

Oh and mushrooms . Occasionally even a tiny bit of crushed or chopped chilli but I realise this makes it a spag bol and chilli hybrid!

Similar to others but - Anchovies and a pinch of cinnamon. Life changing.

Fry bacon lardons til brown and crispy. Remove from pan and put aside!
Fry up one diced onion and a large diced carrot, cook til soft and starting to brown, add grated courgette, sliced mushrooms and garlic for a few mins. Remove from pan.
Turn heat up, add mince and get some nice gnarly crispy bits, turn heat down and cook til brown. Crumble over a beef oxo cube and add a splash of Worcester sauce.
Add everything back into the pan with a tin of chopped tomatoes, tsp sugar, splash balsamic vinegar, small glass of red wine, tomato purée, oregano and some beef stock.
Simmer for as long as you can, ideally for hours and keep topping up with water and reducing it.
Season with salt and pepper to taste. Lush! Sometimes add roasted red peppers too if I’ve got them in.

I put ketchup in mine too, it's my dirty secret, I don't let anyone see me do it. Glad to see someone else does. Why faff with tomato puree, vinegar and sugar when ketchup is all of those things?

1 chopped onion
2 cloves of garlic
500g beef mince
A handful of red lentils
A good sized shake of mixed herbs
1 grated carrot
1/2 to 1 grated courgette when they're easy to get hold of
Half a dozen good sized mushrooms
A can of chopped tomatoes
A carton of passata
Half a carton of water
A healthy dash of balsamic

I always used to put a bayleaf in, DH never bothers and to be honest I can't tell the difference Cook for at least 6 hours on low, or better yet make it the day before.

Beef Mince
Onions
Celery
Bacon
Tomatoes
Tomato purée
Sugar
Worcester sauce
Carrot
Onion
Bay leaf
Stock cube

I'm a recent convert to adding milk near the end, largely thanks to this recipe:

Oh and salt, pepper and a pinch of sugar

Mince
Onion
Grated carrot
Oxo
Salt
Pepper
Passata
Half a bottle of red wine almost
Garlic

Onion, carrots, celery
Pancetta
Beef and pork mince
Tomato paste
Wine (if I have some)
Sometimes a splash of milk

No garlic!

5% fat beef mince
Bacon
Onions
Garlic
Canned tomatoes
Tomato puree
Grated carrots
Red wine
Balsamic vinegar (if I don't use wine)
Red currant jelly (occasionally, if the taste is a little too sharp...)
Beef stock cube
Herbs (fresh from the garden if possible, dried otherwise)
Salt
Pepper

Onions, carrots, celery and garlic blitzed in the food processor then slowly sauted until soft. Beef mince and pork mince added until browned. Tin of chopped tomatoes, good squirt of tomato puree, good shake of dried oregano, vegetable stock cube and dash of Worchester sauce. Simmer for about 2 hours. Add a good dash of milk right at the end.

Cool down and store in the fridge overnight - it tastes better the next day. Grate parmesan over to serve.