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?

For us its grated carrot, mix of pork and beef mince, very slow long cooking, add milk.
Plus herbs, tinned toms, oxo cube etc.

Fresh tomatoes

Chicken stock!!

Big dollop of pesto! It’s just the best.
Also mince that has at least 15% fat

Bay leaves plus all the usual garlic onion ketchup passatta and simmer minimum 2 hours

It needs the grated carrot

I used to make the traditional ones with milk and red wine, no garlic etc.
I now make them the very much frowned upon English way with all the extra shit. Onions, grated carrot, celery, beef mince, garlic, soy sauce, Henderson’s relish, Italian herbs, tomato purée, beef stock and black pepper. Softened in a pan in that order and then chucked in the slow cooker for the day.
My family go mad for it.

Life’s too short to not have bolognese the way that you love just because it’s not “traditional”.

Have it how you enjoy it.

The best Bolognese recipe I’ve ever followed is the Annabel Karmel recipe where she adds aubergine and condensed tomato soup. It’s unctuous perfection.

A vegatarian oxo cube

Mixture of both lamb and beef mince. And fry off some (quite a lot) of fennel seeds as the first step

Milk

Pancetta, red wine and a splash of balsamic vinegar. Then cook veeeery slowly.

@Thewiseoneincognito

I mean seriously, buy it already done. Who has time to fanny about with all of this and lead a meaningful life? 😂😆

Cooking is a hobby. That's where people get meaning from. Things they enjoy. I don't really understand what you mean.

I add a tablespoon of green pesto to mine, red wine or red wine stick cube and balsamic vinegar.

Also as PP says low and low on the veg really caramelise them together then add minced steak.

Heaped tablespoon of pesto

Slow cooked and red wine.

Red wine

Waitrose 5% fat mince, a stock cube, loads of very slowly cooked onions and either bought or home made tomato pasta sauce. It’s extremely quick and very tasty

Anna del Conte - agree with no tinned tomatoes!

Olive oil - fry a garlic clove to flavour then discard. Fry off bacon lardons/pancetta then add soffretto and cook til soft. Good quality mince (beef or mix of beef and pork), brown off then add wine, tomato purée, stock (beef or chicken) nutmeg. Then reduce to v v low heat and cook for 2-3 hours, adding milk as you go along until the sauce is thick and rich.

Agree with using the source to coat the pasta (tagliatelle!) rather than sitting as a lump on top. So delicious

Add in a beef oxo cube for extra flavour plus Worcestershire sauce. On that note try oxtail soup mixed into the mince of a cottage pie!
Ps. People who but baked beans into any mince dish need help - this is a big no!
Pps. One time a DC put a spoonful of coffee in the spagbol instead of a spoonful of gravy granules, it didn't taste bad at all though!

I mean seriously, buy it already done. Who has time to fanny about with all of this and lead a meaningful life?

Two things:
Firstly cooking and feeding my family nice home cooked food gives my life meaning.
Secondly, I tend to do what I did tonight, chop the carrots, celerly and onion for a stir fry (tonights dinner) and those for the ragu at the same time. Then simmer the soffritto while I prep the rest of the stif fry stuff (20 mins) the ragu is in the oven while I cook and we eat tonight all ready for tommorow.
Thirdly I have been destressing by chopping veg since I was 16 (29 years)

@traumatisednoodle

I mean seriously, buy it already done. Who has time to fanny about with all of this and lead a meaningful life?

Two things:
Firstly cooking and feeding my family nice home cooked food gives my life meaning.
Secondly, I tend to do what I did tonight, chop the carrots, celerly and onion for a stir fry (tonights dinner) and those for the ragu at the same time. Then simmer the soffritto while I prep the rest of the stif fry stuff (20 mins) the ragu is in the oven while I cook and we eat tonight all ready for tommorow.
Thirdly I have been destressing by chopping veg since I was 16 (29 years)

I bake when stressed. Usually at about 1am My manager gives me face if I turn up with 50 biscuits or a cake at 8am! Chopping, cooking, cleaning.. all my calming things to do

Spoonful of mango chutney. Glug of wine.

Red wine and a few hours slow cooked in the oven

Soffritto- carrot/celery/onion
With bacon pancetta added!

Mix of pork & beef mince. Generous dash milk. Tomatoes, wine, stock.

Minimum 2 hours cooking time.