Bolognese recipe (beef & pork) - no lumps

[CircuitMaze]

Does anyone have a really tasty bolognese sauce recipe that has no discernible lumps in it please? And absolutely no visible onion whatsoever! I know it was probably just a normal recipe blitzed in a blender but I’d just like to ask anyway.

DS is a seriously fussy eater but at Cub camp a parent made a bolognese and he came home saying it was delicious and he had seconds (unheard of on both counts).

I did ask the Leader if she could please ask for the recipe, as did quite a few parents she said, but we never got it. All I know of that it was a beef/pork mix and DS claims it had no lumps in the sauce.

Probably just passata with herbs added tbh.

but I would use a blender if you want no lumps.

If he’s funny about texture, I find Quorn much less lumpy. Not quite what you asked but I’m super fussy with textures too and can’t stand onions.

For onions cook then really well then blend them is the only way I can make it smooth, nothing worse than a crunch of onion.

Remember when you are camping, everything tastes 100% better too!

We blend onions, carrot, celery and tinned tomatoes to make the sauce, often with a wine stock pot, garlic, salt and pepper and mixed herbs, we use a masher so the meat isn't lumpy (Aldi beef and pork mix) and a splash of milk, sometimes ketchup and Worcestershire sauce, then if you want it beefier rather than tomato like DH does add some bisto.

Use a potato masher to break it down then it’s not as runny as a liquidiser would make it. Also fry the onion for quite a while so it’s brown then it won’t show up as onion.

Length of cooking is a huge factor to making it lump free and zero sign of veg

If its for my grandkids I use red onions - less likely to be spotted

But bog standard recipe , I add dried red lentils as well to bulk the protein up, and I just let it cook long and slow - 2 to 3 hours

No lumps or chewy bits, lentils disappear as do the onions

I can’t help with the precise recipe you refer to, but when I make bolognese I use a mini chopper to whizz together the base vegetables - onions, celery, carrots and garlic, and fry that off gently before adding tinned tomatoes and herbs etc. Not only does it mean no visible vegetables and great flavour, it makes an excellent thickener for the tinned tomatoes.

For bolognese, I add the meat into the vegetables until browned, then add some wine, cook off the alcohol and then add tomatoes and herbs. I leave it to simmer for at least 2 hours.

I wouldn’t describe bolognaise as lumpy usually. I think it’s down to cooking technique.

I’d cook the vegetables and passata with herbs as you normally would and then blend. Or use dolmio with any added veg, cooked to soft, and blend.

Then brown meat and tip sauce in and cook for a long time (an hour or more). Stir and break up any clumps regularly. I usually add a beef stock cube as well.

my DS loves a bolognaise with beef pork mince and Dolmio Smooth sauce 😂 if I try and make a proper one he won’t eat it

Oh yes, even sandwiches taken on a day trip taste wonderful. No idea why they taste better than same ones would transported to work.