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

hello

well. had dd1 sick with this fever thing, then dd2, well at same time actually, but dd2 seems to be lingering, or maybe she's just being grumpy

dh got strepthroat - off work

playdate today, but we are free tomorrow or fri!

Wow DH at home!
H had it 2 weeks ago....fully sympathise
Tomorrow would be great, will call U later

Home made tomato base.

Tomatoes
passata
carrots
swede
onion
turnip
herbs

cooked altogether blended till smooth.

cook mince and finely chopped onion, musroom and peppers, add beef stock and tomato base.

i use the tomato stock for all sorts, pizza base, on fish, meatballs, plain on pasta etc.

Make 6 pints at atime, bag it and freeze.

This uses a whole bottle of wine but it's fab. Don't be put off by the cream at the end, it really works.

Ragu Bolognese

Fry some chopped vegetables- onion, carrot, celery, maybe a couple of mushrooms. You?ll need about 115g of pancetta or chopped bacon for 325g of minced meat. (Pork is best.)

Fry until the meat goes grey, (you may need to drain off some fat,) then add a little red wine: wait until it evaporates, then add four tablespoons of tomato puree and season. (I don?t add salt until the end.) A dash of chilli is good too.

Gradually add the rest of the bottle and half a pint of stock. Cover and simmer on a low heat. Traditionally you should cook this from ?sunrise to sunset?, but actually a couple of hours will do. Then stir in some cream and cook, uncovered, until it goes thick and sticky.

oxo cube or 2
bbq sauce!!

no too much tomato (i hate tomato!!)

mixed herbs thing (dried)

I was very surprised, but try a spoonful of mayonnaise. If you add too much it is too creamy but just e.g. 1 teaspoon to start. Especially good if you are doing from scratch and not using anything prepared.

Maggi liquid seasoning

Has anyone mentioned anchovy paste yet?

Carrot, onion and celery base.

Balsamic vinegar, smoky bacon and a pinch of sugar. Lots of herbs and a good long cook.

Make it in slowcooker.. hours and hours of cooking really makes it amazing.

I put cream in mine at the end

It really makes it fabulous. I use ground mince as well

On holiday recently my dad cooked a spag Bol and I had to argue with him to cook it for longer than 20 mins! In fact I kept him arguing and looking up recipes for as long as I could do it would cook for longer