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Original poster

How to boost flavour in my bolognese?

181 replies

JonSnowKnowsNowt · 08/09/2015 09:34

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?

OP posts:
TwmSionCati · 09/09/2015 10:05

or indeed a couple of chopped anchovies, a real flavour enhancer.
I wouldn't put in mushrooms etc.,

TwmSionCati · 09/09/2015 10:07

oh an a teaspoon of jam or sugar...

Pootles2010 · 09/09/2015 10:27

I think cooking the onions for a good 10 minutes on their own first, nice & low with lid on, helps enormously.

Red wine obviously, also salt is essential!

here is felicity cloake's take on it, which is interesting - white wine not red, and a small amount of chicken livers.

quangotango · 09/09/2015 10:34

I am a rubbish cook but the one thing I can do is a tasty bolognaise sauce. for me the secret ingredients for tastiness are red wine, couple teaspoons or brown sugar and a Dash of ketchup.

JugglingFromHereToThere · 09/09/2015 10:56

If you can't bring yourself to add actual salt then maybe the dash of ketchup or few chopped up anchovies could be a way round this? I was a bit the same about the idea of adding sugar but know that ketchup contains plenty of both. Somehow it's more easily done though!

batshitlady · 09/09/2015 14:08

OK, here's Delia's Ragu recipe. It is absolutely delish. Trust me ...

Brown minced Beef, Pork, and less chicken livers. Put in oven proof pot. Then brown chopped bacon with onions and garlic. Add to pot also.

Add a bottle of red wine, 2 tins good quality tom's, 2 whole tubes of good Tom Puree', blk pepper, salt, dash of sugar, grated nutmeg, big fistful of Basil and a couple of bay leaves. Little Splash of FF milk.

Bring oven proof pot to simmering point then put in low oven (100F) for 4 hours, stirring every 30 min's. Leave it 'til the next day and its even better.

This is by far the best Ragu I've ever tasted, rich and utterly delish' my kids adore it too. The Key is to brown meat and onions well. Don't worry that you might be overcooking them. Freezes well too.

Pootles2010 · 09/09/2015 14:44

2 WHOLE tubes?! Jeesus. Its Delia tho so it must be right.

JimmyGreavesMoustache · 09/09/2015 14:47

I second the Delia one
and I don't even like liver, but I think it adds a rich backnote

batshitlady · 09/09/2015 17:31

Yes 2 whole tubes...The ratio's are for about .5 kilo of beef and of pork. I pack of chicken livers is enough.. I don't like Chicken livers either but it really doesn't taste 'livery' just rich, tomatoey and delish...

It should be fairly dry at the end and you really only need a couple of table spoons of this sauce for one hungry person. With a big dollop of spaghetti of course. Use it in lasagne and cannelloni as well.

JugglingFromHereToThere · 09/09/2015 17:41

See ... tomato puree, red wine, herbs and bay leaves, liberal seasoning, brown well and cook forever (4 hours Shock) - & ideally eat next day
Basically between us we were right Smile

SoftBlocks · 09/09/2015 17:42

Pancetta fried at the beginning
Chicken livers (only a few, blend them into the sauce. No one notices them but they give depth of flavour).
Worcester sauce.

SoftBlocks · 09/09/2015 17:44

Bay leaves

Avoid too many peppers they can be a bit watery. I would leave them out altogether.

SilentBob · 09/09/2015 17:56

Sorry OP but I am laughing here at the whole of MN discussing what you can do with your spag Bol and then you going 'I don't think I'll bother thanks!' Smile

*disclaimer- I do actually think it's funny, I'm not being snarky!

BitOutOfPractice · 09/09/2015 18:13

I think you are 100% wrong about the salt OP. Sorry but salt brings out the flavours of everything else. I'm not talking about 2 tablespoons, just a good grind of sea salt.

And you do need salt to stay healthy you know. Everything in moderation

As for the red wine not cooking off. Do you thinkyour DC will be on meths by 7 if you put a glug of red wine in a bolognaise?

Flingingmelon · 09/09/2015 18:14

I use cocoa powder which does a similar job to sugar.

squoosh · 09/09/2015 18:14

Heaves above you definitely need salt. Besides isn't a source of iodine?

MovingOnUpMovingOnOut · 09/09/2015 18:23

There's about 4g of salt in the average stock cube. That's LOADS!

bettyberry · 09/09/2015 18:24

haven't read all the thread so sorry if these have been mentioned. But try one or two of these.

  • squirt of lemon juice will boost the flavour of the toms

-fry off thinly sliced celery with the onions

  • add a teaspoon of marmite for that meaty/savory umami hit. I promise it will not taste like marmite when its cooked through your dish! it also works in casseroles.

-sometimes the toms can be sour so a teeny bit of brown sugar can improve the flavour

-oregano in the tomato sauce is a must.

-salt is really important for flavour. If you are worried about salt levels use lo salt instead. It will really help.

-try dried porcini or mixed mushrooms instead and add the mushroom liquid to the sauce too.

  • check the cooking temperature. Rapid boiling kills flavour. A low simmer is best.
BitOutOfPractice · 09/09/2015 18:32

"Adults should eat no more than 6g of salt a day" according to the NHS so if this bolognaise makes 6 adult portions, (which mine usually does - at least) that 2/3g of salt from the stock cube per person (less for kids as they eat less) hardly LOADS!

Original poster
JonSnowKnowsNowt · 10/09/2015 16:09

Actually, Bit, I think 2/3g per person is quite a lot - considering it's only one element of one meal in the day. If you have half your "maximum recommended" amount of salt in the bolognese sauce on your dinner, then unless you're extremely careful, you are probably exceeding the limit, aren't you?

OP posts:
DahliaBloom · 11/09/2015 10:30

You need to season your food one way or another, or it will taste bland. Salt and sugar levels in processed food are extremely high and that's what we should all be avoiding. But seasoning your home-cooked meals is another story! Jamie Oliver said somewhere that getting the salt/seasoning right will transform your meals and make them sing, and I completely agree.

Also - don't use dried herbs, use fresh, but do use them - will make all the difference.

TheDowagerCuntess · 11/09/2015 10:55

You said in your OP that your bolognese tastes bland and that you want help to make it more flavoursome...

Penfold007 · 11/09/2015 11:24

Tomato puree, herbs and worcester sauce are basics. I use a splash of red wine if available. Any ends of bacon or chorizo get chopped and added as well. Tinned tomatoes or passatta with a pich of sugar to balance the acidity.

BitOutOfPractice · 11/09/2015 11:33

No that's two thirds of a gram from the stock cube per portion (less for smaller, kids portion). Less than a gram. A fifth of a teaspoon.

I think you're being a bit hysterical about salt to be honest

Yes, by all means avoid it in processed foods etc. But to not season your food at all is, in my opinion, the reason why your food is bland.

BathshebaDarkstone · 11/09/2015 11:36

Tinned tomatoes, tomato puree, Lea and Perrin's.