Spaghetti Bolgonese

[FeelingLucky]

I'm making it tomorrow and have the following ingredients: mince, tomato tins, onions, mushrooms, red wine.
What order should I cook it in?
I know onions first, and then what? Browned mince or mushrooms, and when do I add wine????

mince after onions.

I add pancetta and celery to my onions.

Wine with stock when meet has browned, mushrooms near the end.

You add the wine after you have browned the mince, to lift the meaty residue from the bottom of the pan.

Mince first

Then onions until soft

Then mushrooms briefly

Then tinned toms until the sauce s hot. Then wine.

Bloody hell 3 answers. All different

Conclusion being....it doens't really matter (my way is right of course )

onions, mince, mushrooms (they leak water so you'll be boiling the mince rather than frying it if you put in before) then toms and wine or wine and toms. last bit makes no odds.

i'd add a chopped carrot and celery at the onion stage. and garlic. and a bayleaf when it's simmering.

oh, and a slice of bacon after the mince.

onions garlic and bacon in a tablespoon of oil. sizzle for a couple of minutes than add mince.brown mince(500g) and than add tin of toms, a tube of tom puree and than add 4 tablespoons of wine. bring to boil and simmer for 20mins with lid on then about another 20 mins with lid off. add mixed herbs at mince stage

oh no no no mixed herbs should only ever go into a dish for last 5mins or you destroy their delicate flavour.

Spices go in at start to cook out.

my spag bol needs at least three hours.

I also add a beef stock cube to mine and a good squirt of tomato ketchup and splash of worcestershire sauce. Slow cooking for a long time is the key. Add the herbs with the meat. I normally add oregano and fresh basil but mixed italian herbs will be fine. Don't add bog standard mixed herbs they are too sagey.

oooohhhh, didn;t realise there's as many ways to cook spag bol as there is to skin a cat.
thanks all, will look forward to improvising tomorrow

am i too late??

Fry the mince seperately and drain the fat off. Then add the wine and tomato juices to that pan to get the residue (sweet meats) off the pan. At the same time sweat the onions, bayleaf and garlic in another pan (and any other padding vegetables chopped finely), then add together with the rest. tbh [smug grin' emoticon] I would add the 'erbs a little above 5 mins before the end if they are dry 'erbs...