What's the secret ingredient that makes your spaghetti bolognese the best?

[franch]

I'm trying to 'perfect' a few basic dishes - it's always the personal touches that make these things great so please share yours

Feel free to post entire recipes if that makes more sense

Another worcester sauce advocate.

yummmmm.......

Would imagine meat broth is stock.

hilarious, no idea where I got that from! Sorry, cantsleepwontsleep

hilarious, no idea where I got that from! Sorry, cantsleepwontsleep

I am not doing anything diffrent to normal, why on earth am I posting teice every time?

phew, that's better

an anchovy

aha qc - no garlic [phew]

anchovy yum

a very generous shake of cinamon whenbrowningthe mince

and shedloads of tomato puree

Cook it in the slow cooker for HOURS and second the milk and sugar thing. Also brown the mince then "crumble in an Oxo cube to really add depth to the flavour".

(Scooter hopes she's not the only one who remembers the advert...{blush])

Pancetta and cooking forever.

oh and grated carrot but thatis more a hideen veg/padit out thing

another vote for sugar and lea & perrins

Worcester Sauce, a small amount of sugar and chicken stock rather than beef. And, as has been said several times, cook it for at least 2 hours, part of the time with the lid off so it is thick and concentrated.

No secret ingredient (though agree pancetta and a glassful of red wine helps) but the difference in taste the longer you leave it simmering is amazing - I cook mine for up to 4 or 5 hours, and it's so much nicer for it. Not just richer - hard to describe the difference but if you have the time to do it early in the day, just leave it bubbling very gently for hours.

Pork and beef mince, good pancetta
let it simmer all afternoon ...

At last! I can share my naughty secret! Lots of strong red wine, finely grated carrots and BISTO!

A pinch of five spice powder. Really. Gives it so much more depth.

lloyd grossman

I have 2 recipes....

as mamma used to make - 3 veg and 3 meat!! onions and carrots - all finely diced, mixed with minced beef, smoky bacon (didn't have pancetta in 1970s Scotland!!) and chicken livers. Brown the meat, blitz with processor then add the veg and tin toms. Cook for a decade!!!

now, to please v fussy dh and kids (and that I have 2 jobs!)
brown mince and chooped onions in slow cooker crock pot thingy on hob, chuck in blitzed up toms and veg (half a jar of roasted red peppers -WOW!!! - tin of toms, courgette and garlic) pour in some herbs - usually basil and oregano as my personal faves, if stuck, mixed herbs will do. Some black pepper. Stick back in slow cooker base. Lid on, on low (this is 8.30 am!!!) then at 5pm chuck in most of a tube of puree and - OLE SENORITAS!!!! Quick boil spag and your meal is ready!!

always use chopped up sunblush tomatoes, bacon, butternut squash and a touch of milk before i add other liquids

forgot to admit to adding an oxo cube!

bay leaf and lea and perrins.
and could any of the milk fans tell me, how much do you put in and when? sounds interesting