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?

The secret ingredient here is my home made canned pasta sauce which is used in place of passata.

The secret to that is allotment fresh tomatoes and vegetables (courgettes, aubergines, carrots and peppers) roasted in the oven with a little olive oil then put a jam pan. The whole lot is then simmered together, salt, pepper, herbs and garlic are added to taste. Citric acid or vinegar is added to boost acidity. Puree the lot using a stick blender then seal in sterilised jars.

So basically what everyone else has said but done in a huge batch!

Tomatoe ketchup, Henderson relish and 2 beef stock cubes.

Half a teaspoon of fennel seeds that have been ground down in a pestle and mortar.

My secret is for the mince using half beef, half pork mince and mixing together.
Tastes great.

But @NotMyCat there is no garlic or herbs in it! How can this be right?

Good quality beef

Bacon fried off with the onion and garlic at the beginning.

Mushrooms too.

very big glug of red wine.

Couple of tins of tomatoes, passata and a squirt of tom puree, (seems silly as all the same stuff really, but it does make it thicker and richer) and chicken/beef stock.

Cooked long and slow, at least an hour and a half

Splash of red wine, pinch of sugar (takes away the bitterness from the passata), and beef stock.

Also make sure you’re using tomato purée in addition to the passata so it’s richer.

Slow cook it with the rind from the Parmesan

Herbs etc too obviously

A dollop of cream cheese stirred through at the end (trust me!)

@GnomeDePlume
"The secret ingredient here is my home made canned pasta sauce which is used in place of passata."

And where do I buy that? 🤔

what do you think is the key to making the perfect bolognese every time?

Time.

Also using the right ingredients. You're missing celery, carrot, wine, milk, and pancetta and shouldn't be adding garlic.

Tablespoon of redcurrant jelly. It brings out the flavour of the tomato.

Cook it in the over or slow cooker for hours with a glass of red!

I add a bit of bicarb to reduce the acidity- but I am cooking for young kids. I prefer it though, then adjust stock and seasoning.

@Porridgealert

But *@NotMyCat* there is no garlic or herbs in it! How can this be right?

Traditionally it doesn't! It's a meat and veg sauce really. You can add garlic after the veg is softened though

Always add milk - the milk proteins enhance and enrich the sauce.

@Porridgealert be fair I did give the recipe for that!

The answer is milk, strange as it may seem

Definitely grated carrots. My recipe adds milk just after the beef is browned also.

Smokey bacon lardons, onion, garlic, rosemary, red pesto or sun dried tomato paste, red wine, lea and perrins, mint sauce, plum tomatoes, balsamic vinegar.

I once used mulled wine in mine when I didn’t have a bottle of normal red wine to hand and it tasted so good. I use mulled wine whenever I have it now.

Time. Always add onions, celery, carrots and simmer for an hour. It's the long slow simmer that makes the biggest difference.

Star anise!!! Try it, you'll never make a bolognaise without it again.

In addition to your ingredients I add finely chopped celery and carrots, stock, tomato puree, sugar and either red wine or worcestershire sauce. If my husband makes it he adds marmite.