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?

I slowly fry a Soffritto with bacon and when complete, I fry the mince until it is separated.

I then add the garlic (more than you think) and fry this, before deglazing the pan with a good amount of red wine. I then add the canned tomatos, tomato purée and seasoning (more than you think you will need). I then slowly cook this for a minimum of two hours, or longer if l can.

Oh and I should say 3 hours minimum. A Ragu is a work of pleasure and effort for me. No rushing it. Preferably at least a day before we need to eat it too.

You start off by sweating onion, celery, carrot til it's soft, then add garlic. Bacon works in this too.

@WrinklesShminkles

Carrot and celery in addition to onion. Smoked paprika in with them. Fry tomato paste with the onions etc. Put in a beef stock cube. Use tinned tomatoes, not passata, and rise out the tin using a canful of water in with them to stop the tomatoes overcooking while the sauce reduces. Optional: anchovy paste or Lea & Perrins.

ALL of THIS. I concur!

Quality meat, both beef and pork for flavour. Celery, carrot and onions. Tomato puree, wine, stock and a bay leaf. Cook for hours.

Chicken livers as part of the meat component

Dash of marmite. Trust me

Brown the bacon/pancetta first, then take it out of the pan and sweat the onions/carrot/celery/garlic in the fat, so they absorb that flavour. Then take them out of the pan and brown the mince. Drain the mince. Then put the veg and bacon back in, add the tomatoes and wine and a slosh of Worcestershire sauce. Let it simmer for about three hours. Right at the end of the cooking time, add a knob of butter and a slosh of milk.

Mixture of beef and pork mince
Celery
Patience

I usually cook mine for at least 3 hours

I'm waiting for the inevitable post where someone says kidney beans/pineapple/ketchup and it descends into a bun fight...

This was very informative til it got to having yo roast vegetables. I lost interest. I want a recipe where I bung everything into a pan, leave it, and it comes out like a taste of Tuscan sunshine. Does anyone have that recipe?

@Porridgealert

This was very informative til it got to having yo roast vegetables. I lost interest. I want a recipe where I bung everything into a pan, leave it, and it comes out like a taste of Tuscan sunshine. Does anyone have that recipe?

Yeah the one I linked a bit further up Bit of frying stuff then abandon it which is my kind of cooking!

Base of carrots, onion, celery, lardons. Long, slow cooking.

I'm waiting for the inevitable post where someone says kidney beans/pineapple/ketchup and it descends into a bun fight

I’m already fighting off the urge to take on the ‘paprika’ people 😳

Chorizo and make it the day before you want to eat it.

Loving this thread. I've always wanted a good bolognese recipe 😊

Pork & beef mince, make sure it's broken up into tiny pieces for a nice consistent sauce rather than chunks, pancetta, onion, carrots, celery, bay leaf, 2 cans of chopped tomatoes plus a big squeeze of puree, oxo cube, fuckton of black pepper, some salt, Henderson's relish.

Chop all your veg tiny and fry in a lot of olive oil. Slow cooker for ages.

I swear by the mixed mince - makes a huge difference. But it's the Hendo's that makes it.

@NotMyCat

I'm waiting for the inevitable post where someone says kidney beans/pineapple/ketchup and it descends into a bun fight...

My mum puts BAKED BEANS in her bolognese. I have considered going no contact.

@TheKeatingFive

I'm waiting for the inevitable post where someone says kidney beans/pineapple/ketchup and it descends into a bun fight

I’m already fighting off the urge to take on the ‘paprika’ people 😳

I had a fight on FB the other day because I suggested traditional ragu wasn't meant to be bright red and needed only tomato paste (I would stretch to one tin of tomatoes if forced) and not 4 tins of tomatoes

Teaspoon of coffee

Marmite and cocoa powder. And as others have said take your time. It's good if you cook in the oven casserole style but I don't often have quite enough time for that!

@NotMyCat. I'm on it. 👍

I had a fight on FB the other day because I suggested traditional ragu wasn't meant to be bright red and needed only tomato paste (I would stretch to one tin of tomatoes if forced) and not 4 tins of tomatoes

I’m totally with you. Mine is mahogany coloured.

@Shamoo

Dash of marmite. Trust me

Ooh ill try this. I usually use coffee.

Gravy granules and MSG