How do I make a bolognaise sauce from scratch ?

[FoghornLeghorn]

That's it really - what do I need ?

you can do ti simply with a tin of chopped tomatoes or passatta (if you're kids don;t liek bits!)and then just brown off the mince add the chopped tomatoes or passatta, you can add things liek onion, peppers and pancetta and diced carrot and celery tot eh mince when its being browned off, if you want to or leave it plain and simpe with just the mince and toamatoes and then a handful of torn basil at the last minute.

Well I...

Sweat off an oinon, and garlic, add carrot, courgette, maybe mushroom, add tinned tomato, some herbs, soem tom puree, chicken stock cube, let it all cook together and the blitz

Brown off mince and add tom sauce to it.

I'm sure everyone has their own recipe. HTH

red wine adds flavour too

fry chopped onion and garlic until soft. add minced beef until browned then add any veggies you want and 1 tin chopped tomatoes and 1 tin campbells condensed tomato soup. add any herbs and simmer for for 15-20mins or I usually cook at 150 deg in the oven for a couple of hours.

You could also add some wine. I would also let it simmer very gently for a good 3 hours. Also put bay leaves in mine.

FAB - Have all of those things apart from Tomato puree, is that essential ?

Have red wine too

Brown some mince in a little oil, then set aside.

Chop a couple of onions (I would use one medium onion per adult) and finely chop some garlic. Gently fry off the garlic and onion (start the garlic in cold oil rather than adding it to hot, and it won't burn). Add the browned meat, a couple of tins of chopped tomato (or passata if you prefer), some chopped fresh basil, a teaspoon of sugar, some beef stock and red wine. Oh, and a big dollop of tomato puree, and a splash of worcestershire sauce.

Leave to cook gently for at LEAST an hour, stirring occasionally (don't worry if it catches a little, that's added flavour, but don't let it burnt). Add some more chopped fresh basil and that's it!

That's my recipe - I am sure everyone else has their own

You can use ketchup instead of tomato puree, but then leave out the sugar, as ketchup already contains it.

Have worcester sauce too

Don't know why I haven't done this before !

Soften chopped onion, celery, carrot, and a small amount of garlic in butter and olive oil.

Add mince and brown.

Add 1 cup of whole milk (if using 500g of mince) and reduce until milk evaporated over medium low heat.

Add 1 cup of white wine and reduce over lowish heat until all liquid evaporated

Add tinned tomatoes and reduce over low heat until thick suace consistency.

I fry some chopped bacon before browning the mince.

Don't worry about the puree - so long as you've got chopped tomatoes.

Mine's very basic.

Finely slice a small onion and crush a couple of garlic cloves. Cook onion in olive oil, add garlic. Add mince and brown. Add half a tin of tomatoes and break down, large sqeeuze of puree, sprinkle of oregano, bit of freshly ground black pepper, bit of red wine and simmer for 20 or so mins.

Tastes better if made a couple of hours in advance. (serves 2 adults - 250g of mince btw)

Milk ???

That's lovely ladies - thank you all very much. Fingers crossed it tastes nice !

Milk and white wine is an italian classic, it just isn't ragu

I put Milk or Cream in mine. Really enriches it and makes it taste amazing. Nigel Slaters Best ever bolognaise is the one I follow.

The recipe I follow is the traditional one from Bologna (hence BOLOGNEse). I results in a sauce which is super tender and with a real depth of flavour. It does take 3-4 hours though...