Spaghetti Bolognese

[Chocolateismyvice]

Despite several attempts, I cannot seem to make Spaghetti Bolognese. I can make a lovely chilli but not Bolognese, just comes out watery and bland despite adding herbs and stock cube.

I've got some mince from the butcher in the freezer so I'm going to attempt it again.

Please give me your delicious, fail safe recipe for Spaghetti Bolognese!!

*their. Ahem.

I'm sure some of the recipes posted are nice, but Bolognese ...I think not.

dolmio jar of sauce.
mince
onion
carrot
herbs
sorted
make sure when you first put the mince in your not tempted to bash it stir it about as it turn from pink to brown.this make it ooze.let it brown and move it about as little as possible.

I'm sure some of the recipes posted are nice, but Bolognese ...I think not.

What’s your recipe Ihopeyourcakeisshit?

I'm hoping ihopeyourcakeisshit has an Italian grandmother. Everyone knows your opinion on what constitutes a bolgnaise is invalid unless you have an Italian grandma.

Mind you, my grandma is French and her coq au vin is shit.

I put bacon/pancetta:/lardons in too.

Mince onion garlic browned off. Good splosh of Worcestershire sauce and a glass of red wine. Reduce until almost dry. Add chopped toms, herbs (oregano basil and thyme) and veg of choice (carrot/celery/peppers/courgettes). Cook for bloody ages. Add a splash of balsamic vinegar about 10 mins before serving. Not at all authentic but delicious

I think the issue with a watery/bland bolognaise is not cooking it enough. I cook mine for hours. Four hrs on the stove or 8 in the slow cooker. But I cook a massive batch each time and freeze it in portions.

I do 2 celery and 2 carrots chopped in blender. 1 onion and mushrooms diced. Fry on low heat until soft.

Add mince and stock cube. Fry until browned

Add glug of Worcester sauce and balsamic vinegar.

Then passata (by eye depending how saucy you want it) diced fresh tomatoes, another stock cube and a small teaspoon of sweetener. Chuck a bat leaf in for good measure if you have one.

Simmer until desired consistency but at least half an hour. The longer the simmer the deeper the flavour. If it starts to dry out just add water and continue to cook.

The Jamie Oliver bake in the oven one ('kinda spaghetti bolognaise') is - no contest - the best. Always impresses and easy too.

@Chocolateismyvice, I hope you know what you've done. Bolognaise-offs can get quite vicious.

(NB look up a traditional ragu recipe that you like the sound of, then cook it for a few hours - that's the important bit.)

I only opened the thread to read all the wrong recipes for spaghetti bolognese and shake my head.

I’ve not been disappointed. Italian step-granny here.

My secret ingredient is ketchup. It gives it a bit of a tangy flavour. DP hates me doing it though..

HAVING LIVED IN ITALY FOR SOME YEARS I consider myself an expert on many pasta sauces. Bolognese isn't a Bolognese unless it's simmered for 3 hours and never served with spaghetti!!

Marcella Hazan has a fantastic fail safe recipe that's easily googleable

You need time for a good spag bol. I used Hugh FWs recipe for mine and its pretty good everytime I make it.

Fry the minced beef in one layer on a high heat until brown and then turn it over in the pan to brown the other side of it. I then add finely chopped onion which sweats whilst the beef if browning with a large pinch of salt flakes. Once the onion is soft, I add the garlic which I have finely grated, cook for a short while, pour in a large glass of red wine and reduce. I blitz two tins of tomatoes as ds doesn't like tom pieces in his food, and add to the beef mixture along with some dried basil or oregano (about 2 heaped tsps). I then rinse out the tins with milk and add to the pan. I then cook at a very gentle bubble with the lid on for a good hour or two. If it needs to reduce more, I'll take the lid off for the last 15 minutes or so. Cook spaghetti and scoff!

YESSSSSS!

So....how is a bolognaise cooked properly?

As in, how would Italians cook it? Its one of those dishes that tastes a bit different whoever I've had it cooked by.

(My own recipe is equally probably totally not authentic and would have various nonnos spinning in their graves... I'm just curious as to how it ought to be)

Soften an onion with equal amount grated carrot and chopped celery
Add a grated garlic clove
While this is happening on a lowing burner heat a frying pan to top heat and add the mince to it( no oil) NB should ideally be good quality mince and def not low fat.
Turn the meat until parts of it are properly seared with a crust and not just turned grey.
When quite a lot of meat is seared I drain any xs fat and add meat to veg. Add 1 or 2 tins Italian plum toms and a squirt of Tom purée.
Add beef stock( cube or 'real').
Swill our frying pan with red or white wine( or Marsala) and add to pan.
Lid on bay leaf, and simmer for ages ( minimum1 hour) s&p and serve.
If I have any of the following I add them; pancetta or bacon fried to fat rendered , sliced mushrooms, maybe half a red pepper if sweet,oregano,slosh if brandy,half a glass of milk.

My top bolognese tip is to add freshly grated Parmesan cheese while it’s in the pan and stir through.

Sweetcorn in bolognese??

Mine is a mixture of those above but I think the most important things are the wine and the long cook time (min 1 1/2 hrs here - I always make a big batch and freeze some. I add red lentils at the beginning and a beef stock cube dissolved in water as extra liquid for the lentils. Like the porridge oats, the lentils dissolve as they cook and thicken the sauce.

If it's watery, you need to boil it down further, simmer for longer, then really hit it.

Add some chopped chicken livers fried, and some pancetta also fried.

Then use the excess chicken livers with a mushroom, sherry, parsley and cream sauce on pasta.

What's all these vegetables in a spa g bol?
You need lots of onion and garlic, mince, dried thyme and oregano, cook till meat is browned, then add 2 t ins of decent chopped tomatoes and cook for an hour minimum. If you feel like it, add tomato puree and a splosh of red wine, and fresh herbs 5 minutes before serving, maybe a tiny bit of chilli, and salt nd pepper. The longer you cook it, the nicer it is. Don't water it down with carrots and courgettes. If you must add mushrooms or peppers, do it at the end, like about 3 minutes before serving, to avoid sogginess.

The old man makes it

I think you need a couple of hours at least for a decent spag Bol, I love it however unauthentic it actually is! I think your cooking time may be your biggest problem.