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?

A little cream or milk is quite traditional in a ragu.

Chocolate or coffee should be strictly for chili though.

I add a dollop of Marmite to mine. Adds a richness. Also a little sugar and finally some chopped up sun-dried tomatoes. Also agree about cooking it for ages. When I was a nanny, I'd throw it all in a big pot and shove it in the oven. It comes out much 'fuller'.

As a vegan and an Intermittent Faster I'm constantly experimenting with vegetable dishes, aiming for low calorie meals with maximum flavour. I also keep an eye on food miles, so most of my veg are local and in season.

I was very surprised when I discovered the depth of flavour already present in a simple veg stew:

Onion
Celery
Cabbage
Cauliflower
Carrots
Mushroom
Garlic
Tin tomatoes

A decent sized saucepanful can be made for around 250 cals, and, after simmering for a while, the flavour is delicious just as it is. However, I do go on then to add:

Bouillon powder
Mixed herbs
Pesto
Mushroom ketchup
Soy sauce
Worcester sauce (vegan, of course)
Tomato puree (like the sun dried tomato paste suggestion!)

Then there are all the spices - curry powder, smoked paprika, cayenne, that sort of thing.

I'll have that the first day - and if my wife (who isn't vegan) is joining me I'll include some soy mince early on in the proceedings, so that it takes on more flavour.

If I'm on my own, the following day I'll add chunks of seitan, red kidney beans and pearl barley (both of which I've got loose in the freezer), plus dried chillies, etc. I'll have this with brown rice.

Often there's still some left, so I'll then add coconut milk, Thai spices, lemon juice, etc. I'll probably have that with curried wedges.

If, after all that, there is still some left - and I do tend to go overboard with amounts, etc - I'll make my favourite pie...

Thai chilli non carne pie.

…using a soda bread crust - great hot or cold, and travels well (for away days at the cricket! ).

Sorry, OP, didn't mean to hijack your thread - got a bit carried away there!

I'm always fascinated by people saying they will only add wine for adults - my three children have had my ragu since they were weaned and it has a whole bottle of red wine in it…. am I damaging them???

Other than that, I do:

Soffritto cooked for at least 10 mins on a low heat, add pancetta.
A mix of beef and pork mince
tomato puree
aforementioned bottle of red and beef stock
herbs

It is supposed to be cooked with a lid on from sundown to sunset but I normally give it 2/3 hours. Then add a splodge of double cream (yes, really!!) or a splash of milk if I don't have it and cook uncovered until thickened. Ideally do all of this the day before eating.

Bacon.

That is all.

Bacon.

the greatergood....I saw him do that roast the mince thing the other day on Saturday Kitchen...been meaning to give it a whirl

the milk....saw Nigella recommend it, and I think the "science" behind it is that the lactic acid in the milk helps to break down the protein in the meat so you get a smoother sauce rather than a minced based casserole

ALSO ...a tsp or two of sugar won't hurt if your tomatoes are a bit sharp.

Balsamic vinegar and some sugar. My mum makes the best spag bol without onions, garlic and peppers as she can't eat them. She fries the mince off in red wine too.

petitdonkey I never changed recipes for the children either. They all ate everything we ate/made.

You need to make a soffritto, that's the 'proper' way to do it.

Also, pancetta!

TondelayaDellaVentamiglia - do it! He also dries out fresh tomatoes in the oven for sauce...the combination gives and amazing rich flavour. It's his lasagne recipe I think if anyone's looking it up.

Oooh I'm going to try roasting the mince too.

A packet of dried minestrone soup. Really!

I put parmasen cheese in mine, family always say something's missing when it's left out.

Yes to parmesan.
And a whole tonne of mushrooms too.

Instead of red wine and mixed herbs I used Cinzano Rosso once and I've used it ever since.

Add some finely chopped cooked beetroot at the sofritto stage. Adds depth.
Stir in fine lemon zest & juice and finely chopped parsley just before serving.

The cinzano mentioned is also good in beef stew .

I stick a teaspoon of marmite in my spag Bol. Tastes lovely.

Wow! A lot of things to try here, thank you all.

I already cook it for 4-5 hours (Aga) so it's getting the slow cooking. I will definitely try including celery, fennel, beetroot, a splash of milk and pancetta. Also bay leaves and star anise. I do put tom. puree in it as well as the passata, but forgot to put that in my OP. I don't think it needs to be more tomatoey - I also make a tomato sauce that I use a lot of other things, and don't want them to taste too similar.

Can't do Marmite or L&P or Worcester sauce type things because of coeliac family members. Not that keen on mixed herbs - maybe I haven't tried the right brand, but they always taste rather bleurgh in things to me. Dried basil and oregano too, though fresh is nice. Not going to add salt, as I think that if you don't eat much salt you don't need it for taste - most commercial food tastes too salty to DH and I now since we gave up adding it to food at home. Would like to add red wine, but not going to because I read an article that showed how little alcohol actually evaporates during the cooking process, so would feel guilty about the DC.

I have a batch in the freezer that needs eating up, but will experiment with my next cooking batch and report back!

OP you need salllllllllllllllllllllllllllt :( Just a teeny tiny pinch!

No amount of herbs/slow cooking/wine will make up for no salt whatsoever. You forget that processed foods contain much more than you would add yourself at home (without, to me, actually tasting particularly salty).

Soffritto here too - onion carrot and celery. Lea and Perkins ( is there an appropriate substitute?) salt and pepper, sun dried tomato paste, bay leaves or rosemary.

I know you of this, but my key is to oven roast it for a few hours. Keeps house warm and smelling good. I batch cook it.

Will rtft closely for more ideas!

Mince.
Jar of sauce.
Bacon or pancetta.
Simmer it for ages.

Job done. Always tastes lovely. Can't be faffing with loads of ingredients.

half a teaspoon of cinnamon

I've started adding garlic and pancetta. Also if I have any I add a healthy slug of red wine.

Lea and Perkins ( is there an appropriate substitute?)

Anchovy Paste.

Can't do Marmite or L&P or Worcester sauce type things because of coeliac family members

Anchovy Paste clearly even more useful!