Bolognese secret ingredient

[Pippylongstockings91]

So... I never knew to put sugar in bolognese! Tonight I've done it and everyone wolfed it down. My question is how much do you put in? I probs put to much in that's why everyone ate it 😂

Chocolate in chilli and milk in Bolognese, as per James Martin's recipe

White wine instead of red and I always add the top of the milk for the last 20 minutes simmering

Half a teaspoon of smoked paprika is pretty good in bolognese - adds a depth of flavour without the heat.

Ketchup is great as you get the hint of sugar with more concentrated tomato flavour. Just a small squirt though. Also bacon.

No sugar needed

Start by slowly sauté carrots, onion and celery..very finely chopped. For 15 mins. Very low, don’t let it brown.
Provides flavour and natural sweetness
Hides veg for fussy little ones as well

Red wine. The sugar is for tomato based sauces where no wine is used, and a pinch is enough. A couple of squares of dark chocolate for chilli.

@WonderWomansPants

Chocolate in chilli and milk in Bolognese, as per James Martin's recipe

Yes, I do this..but predates James Martin..I’m older than him 🤣🤣

Grated carrot is a slightly healthier option if you want to sweeten the sauce to counteract the acidity of the tomatoes. It cooks down so it's not detectable to any veg haters

Ketshup! Although I can't find anything that makes my veggie one taste nice.

Balsamic and Henderson’s relish

I also quite like the Heston Blumenthal version with pork and beef, and star anise. That might be a step too far for some people. It's a bit marmite...

My df used to put sugar in the bolognese sauce. He had a tip from his Italian work colleague and tried it. I don't add it, but think I will now to see how it goes.
I do add salt to raw tomatoes and that seems to bring the sweetness out. Who knows?!

Tabasco
Worcestershire sauce
Brown sauce
Chilli powder
Are you getting my drift, the spicier the better!

Milk also takes the acidity out of the tomatoes and a teaspoon of marmite deepens the flavour

Half a teaspoon

I put it in chilli as well.

Worcester sauce. Celery or celery powder make a difference too. I also add a tea spoon full of beef gravy granules into the stock before I add it because I really hate runny sauces

I only add sugar if it needs it!

I don't think you need sugar the longer you cook it, I add red pesto though rather than tomato puree and think it gives a deeper flavour. I do love how everyone makes it a different way, it's all about personal taste and I'm not a fan of sweetened savoury dishes

@FelicityBeedle

I put at least a tea spoon, I use cheap gin tomatoes so it takes out the acidity and makes it taste like it’s cooked for hours. I ten cook it cor hours anyway

I think cheap gin tomatoes are THE missing ingredient we all need!!

Sugar in all heavily based tomato dishes. A big pinch generally.

Milk or LOTS of red wine and simmer for at least two hours. Fresh bayleaf too. And none of that 5-10% fat mince. Don't bother otherwise.

Chicken Livers & bacon from Elizabeth David's Ragu recipe. They give a real depth of flavour.

Worcester sauce and tomato puree give it that extra bite. .

Red wine, marmite & Worcestershire sauce in mine, not sugar though!

I put a squirt of ketchup and a squirt of sweet chilli sauce! YUM±

Big lump of butter, red onion and good quality tinned tomatoes make an amazing base for any tomato sauce.