Quick question. Worcester sauce in bolognese?

[Rockbird]

As I now own a bottle after my crap slow cooked beef casserole thread!

Something is missing from my bolognese...which is actually for a lasagne but anyway....

Minced beef
onion
garlic
basil and random other herbs
salt/pepper/sugar
passata
tom puree

I've never tasted/used Worcester sauce before. What will it do to it? Every recipe I ever see suggests a dash of this.

Lea and Perrins - definitely
no tomatoes is just wrong

That was sort of my approach Oblomov :o

I like the idea of layering basil leaves. Will remember that for next time too.

Right, it's in the oven now so it's a done deal. I did add a splash of L&P in the end. Time will tell...

Thanks all :)

I put shallots,oregano/marjoram,passata, red wine, and soy sauce in mine :)

I always use anchovy paste in mine.

it'll be lovely, rockbird. well done for kicking the dolmio habit...

Incidentally the passata and tom puree was what I learnt from my Italian employee when I was nannying. She'd chuck any old thing in hers as well, whatever veg was decomposing at the bottom of the fridge. Always tasted gorgeous.

Yes RB I think there are different ways all over Italy to do sugo. My cousins were at me putting in carrot and celery with the onion! And mum and nonna never did either. But I think it is definitely better with carrot+celery with the soffrito.

Sorry Mimsy, I wasn't doubting you . I was explaining the tomato overload which I did go at when I saw her do it. But then her (Italian) mother used to cook the lasagne then chop the it up into small pieces and mix the whole lot up in a big bowl with chopped up hard boiled egg and peas. Was definitely at that, because on my non-Italian planet, lasagne is flat! :o

That's OK, I didn't think you were. Wow, never heard of that either! That is mental.

I always use a table spoon and measure as I once put in too much and it was horrid. I have recently taken to adding chicken liver too, delicious!!

DH insists on a Oxo cube crumbled into the mince.