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?

Chicken liver.

Always put a tin of baked beans in mine .

I always thought I made a great bolognese until I had an Italian live with me who almost had a fit about the minced mushrooms and balsamic I was putting in. Diced onion, celery, carrots, mince, garlic, chopped tomatoes, red wine, beef stock, salt pepper sugar oregano. Cook for 3 hours. Apparently anything else is not bolognese.

Baked beans in bolognese

Red wine stock pot

bacon
onion
celery
carrot
minced beef
milk
nutmeg, pepper
bit of chopped liver
tinned tomatoes
garlic

secret ingredients are process and time

Bacon lardons, beef stock cubes, soy sauce and garlic paste. As well as the rest of ingredents..herbs, tin tomatoes, mince...

Apparently anything else is not bolognese.
Meh, who gives a shit really if you prefer it with mushrooms?

Marmite.

Maple syrup

Definitely marmite. My Nonna swears by the stuff.

A mix of beef and pork mince, red wine, pancetta, onions, celery, carrot, chicken livers, tinned tomato, tomato purée, basil and oregano

Cook for hours on low (and I mean hours, the longer the better)

Chicken livers

Lean beef steak mince, Onion, grated carrot, finely chopped celery, garlic, Tinned toms, tom puree, black pepper, herbs and my secret ingredients most def Worcestershire sauce! I also slow cook it.

Oh and mushrooms!

Celery, carrot, onion and lots of garlic, blitzed to a mush, slowly sweated in olive oil with dried oregano until soft and starting to caramelise.

50/50 beef and pork, well browned. For a really special ragu, half a tub of chicken livers, chopped finely

Good squeeze tomato purée fried off

Glug of booze - I prefer red, reduced off

2 small cartons of passata. 1 of water. Oxo cube, more oregano, Worcestershire, lots of salt and pepper, pinch of nutmeg pinch of cinnamon. Good slosh of fat milk.

Simmer v slowly, don't boil. For at least an hour. Cool, then reheat.

Good quality meat, Lea and Perrin's, stock cube, large glass of red wine (for the sauce not the cook ) and a slow cook.

Grated carrot and celery a must.
We've also started to put a spoonful of marmite and fennel seeds in. This makes a the difference

Gravy granules

Courgette is always nice in bolognese

My DH insists on putting ketchup in his

I'm veggie so escape it

Haven't read the whole thread but I love grated nutmeg in bolognese

Pork mince not beef 😋

Bacon/pancetta

Half pork and half beef mince

Brown the bacon and mince and remove before sweating the onion carrot and celery

Stock cube, balsamic vinegar, tomato

Cook for a verrrrry long time

Rich beef stock cube.