What is your secret ingredient to the best bolognese

[JustAnotherDayWorkingAtHome]

I generally follow the same process each time (onion, garlic, herbs, passata, seasoning) but find my bolognese can vary hugely in taste and richness....what do you think is the key to making the perfect bolognese every time?

Sun dried tomatoes and a teaspoon of pesto.

Oxo cubes and a bucket of red wine.

Chopped smoked bacon at the onion stage.

Vegemite

Oxo cube and soy sauce

I was taught by a South African family to always add a tablespoon of apricot jam in with the mince. It helps to add a sweetness that I often think is the key thing lacking in a boring bolognese. I’d forgotten about that advice for years until the other day when we happened to have some apricot jam in. It really does make a difference!

A can of Campbell's condensed mushroom soup.

Good spoon of marmite

Half beef, half pork mince.

A can of Campbell's condensed mushroom soup

Is this for real? 😆

Worcestershire sauce

Red wine, slow cook at least 4hours on a low heat, then leave 24hrs before reheating to reduce. Never fails. Also I don’t bother with browning, it is such a faff. Just throw everything in a big casserole and into the oven.
My DS’s best friend says I do the best spag bol and stew he’s ever tasted. His mum, my best friend has tried to match it but he tells her every time that it’s not as good as angrymum’s. She doesn’t believe that I don’t follow a recipe and I don’t follow the meat browning rules.

Tin of anchovies. It sounds awful, but you cannot identify an anchovy taste at all and they melt right in. All you will get is a gorgeous rich, umami taste. Trust me on this.
Also let the sauce simmer for a good while to let the flavours develop.

Lots of the above and definitely slow cook- so 2-3hrs in oven after hob stage.
I sometimes squeeze a couple of herby sausages out of their skins and break them up when browning the mince.

Oxo cubes and cinnamon! Cinnamon is a game changer.

@JustAnotherDayWorkingAtHome

I generally follow the same process each time (onion, garlic, herbs, passata, seasoning) but find my bolognese can vary hugely in taste and richness....what do you think is the key to making the perfect bolognese every time?

Roasted some carrots first before you do anything

A thimble of dry sherry

If I have a parmesan rind I'll add that whilst it cooks. I cook it in the oven uncovered on a low heat for at least three hours. I always add pancetta, mushrooms, milk, lots of garlic, tinned tomatoes and puree, milk, lots of oregano, bay leaves, carrot and onions. Celery too if we have it. Good quality mince too. I also add a touch of dried chilli, nutmeg and Worcester sauce. Lots of black pepper at the end. I serve it with tagliatelle.

Out of interest why do people use passata and not chopped tomatoes? Doesn't it make it really texture less ? Even cooked for hours you get something from the tomatoes.

I've recently found better quality finely chopped Toms that I use for somethings but then they lack texture for something like a chilli or Bolognese .

@10ColaBottles

Out of interest why do people use passata and not chopped tomatoes? Doesn't it make it really texture less ? Even cooked for hours you get something from the tomatoes.

I've recently found better quality finely chopped Toms that I use for somethings but then they lack texture for something like a chilli or Bolognese .

I use Passata and chopped tomatoes and tomato puree tbh.

3 tins of chopped tomatoes and one carton of Passata with a good squirt of puree.
I sometimes use the chopped tomatoes with herbs.

@10ColaBottles

Out of interest why do people use passata and not chopped tomatoes? Doesn't it make it really texture less ? Even cooked for hours you get something from the tomatoes.

I've recently found better quality finely chopped Toms that I use for somethings but then they lack texture for something like a chilli or Bolognese .

Passata is a more concentrated flavour. Tinned tomatoes are often poor quality (reflected in how cheap they are) and full of water. I actually prefer "polpa" to passata. If you can get hold of it in the UK then Muti is imo the best for both polpa and passata.

Worcestershire sauce!

I made one the other day and it was amazing. My new secret ingredients were Red wine and a splash of milk

When browning the mince I add tomato ketchup, HP sauce and Worcester Sauce. I also add quite a bit of red wine. I agree with bacon adding and also some redcurrant jelly.

A teensy bit of the zest of an orange. Right at the end. Like, teensy.