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 spices my DP's mom sends us from Belgium.

Also sprinkle with grated parmesan when serving.

Ok, I was keeping it under control, but the cream cheese/mint sauce/star anise suggestions are in danger of tipping me over 😱

And tinned chopped tomatoes rather than passata.

Bacon

@TheKeatingFive

Ok, I was keeping it under control, but the cream cheese/mint sauce/star anise suggestions are in danger of tipping me over 😱

Don't ever ask about cottage pie, that gets really wild

Waitrose sell diced soffrito or a diced med veg (tomato, courgette, aubergine, onion, red and green pepper.) Both are great for spag bol, lasagne, sheps pie, chilli etc

I use 2 x packs of very lean good quality beef mince and 2 packs of diced veggies.

All dry fried off first, with the herbs and lots of garlic…into a slow cooker. Deglaze the pan well.

Add beef stock until it covers the food (usually 3 oxos as this makes a lot)

4 x bay leaves, well seasoned, tsp of sugar, a healthy squirt of tomato paste and a good splash of milk.

This cooks for about 7-8 hours on low.

[quote GnomeDePlume]@Porridgealert be fair I did give the recipe for that![/quote]
I have to cook it myself! Pfft. This thread is not working out like I hoped!

Follow this recipe and it won’t go wrong.

antoniocarlucciofoundation.org/recipe/tagliatelle-with-bolognese-sauce/?cli_action=1631116318.983

HP Brown Sauce and a generous splash of red wine

Once the meat (with onion, Lardons and Celery and garlic) has sealed and simmered for 10 mins, raise heat and put in a heaped tablespoon of flour with a stack load of tomato puree. Stir for 1-2 mins and only then add the liquids - tin of Tom, red wine and beef stock. Then seasoning, oregano and L&P. Bring to boil and simmer for 50.
Frankly it's banging 😁

Cook it the day before as this always improves the flavour.

Beef and pork mince
Chopped tomatoes
Passatta
Worcestershire sauce
Bay leaves,oregano,basil, fresh black ground pepper
Beef stock cube

Cook for 3 or 4 hours then leave to cool. Reheat the following day for 3 hours.

Time. The longer you cook it, the better it tastes.

Even better, cook it today and eat it tomorrow. Bolognaise is always better second day.

@Pandoraslastchance - great minds!

Onion carrots celery cooked down slow over ages
Garlic
Good quality mine
Tomato puree and chopped tomatoes
Stock
Worcester sauce, soy sauce, marmite mushroom ketchup to taste
Chicken livers
Anchovies

Simmer for hours

Start with a sofritta (finely minced carrot, celery and onion. Good mince, more onion, red peppers, plenty of garlic, sometimes finely chopped courgette and mushrooms too if we need more veg, oregano and red wine, beef stock melt or cube, a tin of good quality chopped tomatoes and half a tub of passata, added over the course of a few hours, because the real secret which `I learned on here years ago, is to cook it for at least two hours very slowly and ideally for a lot longer.

Anything with an umami flavour - marmite, Worcestershire sauce, or porcini mushrooms.
And as other posters have said - give it time.

And carrot in a bolognese is a hanging offence

A jar of red pesto!

A teaspoon of English mustard

Paprika

I swear this was asked less than 2 weeks ago...

I don't care for secret ingredients but please please do not pile the bolognese on top of the spaghetti and not serve it mixed through. (From an Italian)

I use a beef stock pot when browning the mince and a red wine stock pot into passata.

@LlamasintheFog

And carrot in a bolognese is a hanging offence

Wrong!

Meant to say you don’t even know it’s there. It’s grated and only adds flavor.