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?

Mixed meat - beef mince with some sausage meat is fantastic. Long cooking time. Red wine, beef stock pot, decent tinned tomatoes, a small square of super dark chocolate and some lea and perrins.

Ingredients-wise, a small glass of red wine (only has to be the cheapest stuff!) adds a real richness.

But for the best flavour, cook it in the slow cooker the day BEFORE you actually want to eat it. The flavour is in a different league on day 2!

Bolognese has always been one of those dishes that's a bit "blah" to me. I'll eat it but I don't particularly care for it/could never get excited by it. Then a friend made some for us for dinner once and it was a completely different kettle of fish! Her one was amazing. We've sadly lost touch so I can't ask the exact recipe but I remember she said the secret to her's was Tabasco sauce. I'm sure there were other ingredients/methods that made it so delicious but that was definitely one she mentioned.

@Geamhradh

It's polpa I use for tomato sauces for pasta. Muti or another brand in a red tin.

I've definitely learnt that cheap tins of tomatoes aren't worth it.

Half pork mince half beef. Half a bottle of red wine. I add it after the mince is browned and fat poured off but before the tomato sauce and boil it. I avoid liquid stock as there is so much in the wine.

I use Worcestershire sauce, Knorr beef stock pot and an Oxo, bit of red wine if I'm feeling frivolous. I agree about the long, slow cook though, I make the sauce from the above with added passata or tinned tomatoes and let it simmer down for half hour or so, meanwhile I cook the onions, garlic and red/yellow peppers until softened and add that to the sauce with some mixed herbs, then brown the mince in the same pan and then the mushrooms. Then it all gets bunged into a massive casserole dish with lid and cooks on around 120 for about 4 hours. I take the lid off for the last half hour and any excess water steams off which thickens it up.

Well I have just tried the Bolognese I have had on the hob for 4.5 hours. It isn't bad, definitely improved.

I gently softened onion, celery and grated carrot very slowly, then I added a very generous amount of tomato puree and allowed this to simmer gently, browned the mince in a separate pan. Then added this to the veg mix, added some chopped tomatoes, generous seasoning, a few herbs, an oxo cube. Added some mushrooms after a couple of hours. Then added the milk 40 mins before the end.

I didn't have an wine so going to add that next time and also going to try the pork/ beef mix (only had beef this time). Those might be the little extra needed to make it even better.

Sounds good @JustAnotherDayWorkingAtHome

Tbh bolognese can take a fair bit of variation/experimentation as long as you’re not a purist. I wonder if you could do with upping the Unami element of your recipe? That’s what the suggestions of Worcester sauce, anchovies and marmite are all adding to other peoples bolognase’s.

Balsamic vinegar, oxo cube and half a teaspoon of sugar.

And not that horrendous 5% fat mince. Obviously not so good for your waist.

A splash of red wine and lea and Perrins and a handful of that stuff (forgotten what it’s calked) that is finely chopped celery, carrot, garlic and onion- Waitrose sell it frozen

HP sauce

I like to add dijon mustard

I've amalgamated as many of the tips on here and made lasagne with my bolognaise. Apparently it was the best ever so thanks for all the suggestions!

No need to brown the meat in a different pan, you will loose flavour that way. Brown it in the pan with the veg

Diced pancetta/bacon, finely diced carrots and mushroom with the onions and garlic, red wine, good quality stock cube, sun dried tomato paste chopped tomatoes, oregano, brown the mince first (good quality, low fat content) cook it for hours, top up the liquid every now and then.

Brown the mince first then set aside while you do the rest, then add mince back in before tomatoes, you lose the browning flavour of you use a separate pan

My best ones are in the slow cooker for hours. The sauce turns into a proper thick sauce with tons of flavour. The quick ones on the night are just mince in flavoured tomato.

I put fennel seeds in mine.
Also carrots and celery.
A bit of wine
Sometimes pancetta
Always bay leaves
Often an oxo cube
Cook for ages

Marmite

Marmite. And time. Nutritional yeast is quite useful too ...

@Hawdyerwheesht

Slow roast your veg for 20 mins with olive oil and garlic before adding to mince mixture.

Why would you put veg into a bolognese?!

OREGANO!!!! Lots & lots of it

Sugar

@Cap89

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!

Sweet Chilli sauce adds a whole new depth of flavour and a tiny bit of sweetness without being too sweet and it def doesn't make it spicy - perfect!