How to boost flavour in my bolognese?

[JonSnowKnowsNowt]

I have been making bland bolognese for years in order that the DC will eat it. It is nice, healthy, but a bit ... bland. They're getting more adventurous in their tastes now, so I think I can have a go at boosting flavour. What should I add?

I make it with

• good quality mince (lamb or beef)
• onions/leeks & garlic
• mushrooms
• red peppers
• carrots
• a small amount of pasta
• a small amount of stock (with a stock cube or homemade if I happen to have it)
• black pepper (not salt)

What should I add?

Whole milk (just a splash) sounds odd but is authentic and actually does make it taste better and have a more authentic texture.

Ditto white wine. I was putting red wine in for years till I got a mega telling off from friend's mama. Apparently only heathens use red wine . I think red is a bit overpowering now, white allows the other flavours through IMO.

For the kids I always put in a splash of ketchup, a splash of sweet chilli sauce and a splash of milk

This is after garlic, onion, passata, stock cube, salt and pepper and mixed herbs

For adults deffo red wine

Scrambled would a knob of butter have the same effect?

I make ragu rather than bolognaise. My meat-eating DH and DD love it.

This is the recipe.

www.channel4.com/programmes/simply-italian/articles/all/papardelle-with-rich-ragu-recipe

Echoing many of the points already listed.

-Sofrito - sainsburys sell frozen finely diced onion, carrot and celery (which also makes the perfect base for many other dishes)
-Mixed mince - beef and pork is traditional , beef and Turkey for a lower fat options.
-wine. Red or white. And I put it in even if it's just a batch for the toddler
-beef stock - I find the rich beef jelly things work well
-tinned tomatoes/passata
-tomato puree
-2 out of 3 bacon/pancetta, chicken liver, salami

• a good dollop of pesto
• black pepper

-salt -dairy - milk or cream, or even cream cheese. Just a little but makes a big difference -a pinch of sugar -dried/fresh oregano, basil or mixed herbs.

To be honest I don't brown any of it and just throw it all in the slow cooker for hours, stirring well in the early stages to break up the mince. Pancetta would probably be better for being fried off first, but doesn't make enough of a difference for me to bother [lazy]

Sugar
Fennel
square of dark chocolate
red wine
nutmeg
Crumbled stock cube- no water
little milk
celery
grated carrot
bay leaves

And cook low and slow for 4 hours at the very least.

And of course onion and garlic, salt and pepper. I also add a few other herbs but the ones above makes the most difference imo.

A bit of ketchup and a good dash of lee and perrins

White wine rather than red
pancetta and chicken liver.

(But adding milk? Blech!)

It's lovely. Doesn't give a creamy sauce but gives a certain sweetness.

Sun-dried tomatoes (or paste)
Chillies
Oregano

I made 'Bolognese' with chorizo the other day. My goodness it was gorgeous.

I've never added milk to my bolognese, but upon reflection my favourite beef stew recipe calls for it.

I normally add some cream cheese to mine if it's unbearably spicy.

Adding Red white, pancetta, oregano, celery, salt and using a 50:50 mix of beef and pork, tin or two of good quality tinned toms, squirt of Tom purée, cook long and slow.

Yes, I think the 'authentic' recipes used to have chicken liver which is quite a rich flavour. And celery, fine chopped.

I disagree with some posters and feel mushrooms and carrots could dilute the savoury flavour a bit.

Also I brown the meat and brown the onions a bit (not blacken)

I wouldn't make bolognese now without chicken liver, it really gives another layer of flavour.

Chopping it up is a bit Hannibal Lecter-ish but other than that, yum!

The op already has salt. Stock cubes are vvv salty so no need to add more if you use one of those.

If using homemade stock then a pinch of salt does no harm. I prefer chopped or bashed up plum tomatoes to passata.

No to pepper or mushrooms here. Yes to celery if I have it, carrot and something anchovy based like Worcestershire sauce or a bit of anchovy paste... or an anchovy. Generous squirt of tomato purée. Bay leafs and pinch of mustard powder. Chicken stock is good but a stock cube will do, just don't add extra salt. Yes to browning mince and cooking for a long time and/or eating the next day.

Lots of garlic, red wine and herbs. I grow fresh but whatevs.

I've tried the chicken livers and also pancetta and although both are nice I don't think it's really any better so I don't bother.

Interesting about chicken liver. Do you puree them, as you do in pate?

No I just chop them finely.

Ragu bolognese...

Chicken liver!!!
Minced beef and pork, fried with onions and celery
Tomatoes (i use half tinned/half passata)
Grated carrot
Streaky bacon
Garlic
Herbs
Bay leaf
White wine
Cook for as long as possible

(Dont think i've missed anything, but i dont follow a recipe to check)

Where is the tomato? Where are the herbs? I use a lot of tomato paste (find chopped tomatoes too acidic) and basil and oregano. Sometimes garlic, sometimes red wine. Cook long and slow to develop richness of flavour.

My suggestion is to give the spag bol to the dog. Buy a decent book on Italian cooking and learn how pasta should be served.