Bolognese recipe no garlic?

[CuriousMama]

That's so wrong surely? I ignored it and added loads.

Was it Marcella Hazan?

Different strokes for different folks 🤷🏻‍♀️

Some people don't like garlic or are intolerant to it.

Personally, I bloody love it.

Italian recipes for bolognese sauce or ragu don't really use garlic or herbs. Just soffrito (onion/celery/carrot) and beef or veal. I think using lots of herbs, spices and wine is quite Anglicised (or maybe Americanised.)

That's not at all true of the recipes I forced my Italian colleagues to teach me learned while working in Italy. We ALWAYS used garlic and herbs!

Maybe it's regional?

My family is Italian and we use garlic in our bolognese. The recipe varies a lot between regions.

A lot of Italian cooks cringe when they see British people put garlic in a ragu because they don't really do that. A proper Italian recipe for a bolognese style sauce probably wouldn't have garlic in it - but if you like it with garlic you can of course add as much as you like!

Perfect for those with an allergy or distaste for garlic.

Surely you can see that?

Onion and garlic are two of the biggest culprits in IBS, I'm particularly bad with onions (although I love both).

And yeah, as PPs have said, probably varies a lot from region to region - my boss comes from the opposite end of Italy to his wife and whenever I've asked him about the authentic way of making something he says 'Well, I do it this way but my wife is from southern Italy and she does it that way...'

I think it Italy the convention is that you either use onion OR garlic but not both.

I was taught by my nonna to never add garlic to a recipe with onions - she came from near Bologna so I always go by her rules 😄

I have never put garlic in a ragu, it doesn’t belong in there, sorry. I am an absolute garlic fiend as well! Mine is just soffrito, pork and beef, milk, white wine, chicken livers, salt, pepper, and tomatoes. Minimum 4hr simmer.

But obviously you can put whatever you want in your own sauce, I saw on another thread people put things like peppers, in it! Also, some people put cream in a carbonara. For me it’s not a ragu, or a carbonara if you add things like that, but each to their own!!

Definitely sounds regional then! I retract my earlier statement

I'm sure I read that they tend to use one allium, onion or garlic, rather than both.

I did the soffrito first then followed the recipe but added garlic 🧄 when I added tomato paste etc. It's been on for about 2.5 hours I'll give it another hour or so.
If the garlic has spoiled it I know for next time. Although I have made enough for about 12 portions. I'm going to batch freeze it.

Also used beef and pork mince for the first time. I usually only use beef.

Apparently the rule is either onion OR garlic, never both. But it's regional and personal. I add garlic to everything so fuck the rule

It was divine 🥰
I had it with tagliatelle so am not a total heathen 🤣