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?

Onion carrot and celery fried gently together (covered) for twice as long as you expect to.

Oh god im starving now

@Glwysen I am glad it isn't just me, sometimes I try it and am just a bit disappointed, can you rescue it now?

Soy sauce - don’t need much but it really makes a difference.

And a pinch of sugar in with the canned tomatoes.

Carrot and celery alongside the onions, pancetta or bacon lardons and red wine vinegar

Chicken livers if I can get them

A teaspoon of honey

Worcester sauce and frying off paprika and tomato purée with the onions/garlic. I try and hide any veg I can in the ragu and have found roasting off some chopped courgettes then adding to the bolognese pot to cook with the rest of the sauce really adds a nice quality.

Also cook for longer than you think (adding more liquid if necessary). Making a fresh ragu should be a day long activity! It’s like curry and stews, the longer the better.

Mostly time. I cook mine uncovered in the oven for a few hours.

I use Hugh Fearnley Whittingstall’s recipe from his Meat book and it’s 100% reliable every time.

Three key things

Think of it as a meat sauce rather than a tomato sauce
Beef and pork (bacon) for best results
It’s all in the cooking. Browning/caramelising the meat, then a long slow simmer

Dark chocolate

Milk. Has no-one said milk? The answer is milk.

www.sbs.com.au/food/article/2021/04/12/should-you-add-milk-your-bolognese-yes-according-bologna

Time.
I refuse to believe that you can come in from work and cook a bolognese. I may have gotten into heated discussions with colleagues over this.

Mushrooms and cheese

Cocoa powder.

Not much, a teaspoon or so.

Black pudding

@Geamhradh

Soffritto of carrot, onion, celery. Fried off in more olive oil than you'd imagine (think Jamie glugs rather than Delia teaspoons) Mince (pork and beef adds better flavour and is the preferred combo here (Italy)) Deglaze pan with red wine Add tomato sauce and and, again, way more salt than you'd think. Pepper. Bit of basil if you've got any.

I do add a sneaky Oxo cube if the sauce still tastes bland. Dp who is an Italian chef doesn't need to know.

Have you seen this video doing the rounds?

Time. I cook mine in a cast iron casserole (knock off Le Creuset) on the hob, then stick in the oven at 140 for at least 2 hours, no lid. Makes it really rich and delicious.

Sugar, balsamic vinegar, marmite

For years I used Quorn mince for my meat eating family, was only when DH took over the cooking that they noticed the change and I had to confess.

I remember watching Antonio Carluccio making bolognese on a cookery show years ago and he said the most important thing for a good ragu is time, and that you should leave it to simmer for hours and hours.

He also said to use a mixture of pork and beef mince plus pancetta rather than just beef mince as a lot of people do.

Pork and beef mince
Parmesan rind
Pancetta

My best recipe: a base of minced onion, celery, carrot and garlic, cooked on a medium heat in lots of olive oil and a tsp of salt.

Once the veg is lovely and soft, I add the mince (quorn for me), cook it off a bit, then a can of chopped tomatoes, a canful of water, vegetable stock, 3 tbsp of tomato purée, a tsp of mixed herbs, a bayleaf and a tsp of sugar.

I let it bubble away for at least half an hour then check for seasoning. It's beautiful, rich and flavoursome every time.

Milk, infused with nutmeg, clove and bay leaves.
NO chopped tomatoes. Only a little tomato puree.

This is the one I usually use

https://www.greatitalianchefs.com/recipes/bolognese-ragu-recipe