What have I done?! Come and save my Bolognese!

[youmaycallmeSSP]

I'm making tagliatelle spaghetti Bolognese. I used a mix of 400ml red grape juice and 100ml red wine vinegar as a substitute for red wine. It's been simmering for an hour and the smell is foul and the taste is, erm, vinegary. I've been chucking sugar into it but it doesn't seem to be making much difference. Can it be saved? I was thinking of reducing it right down and then boiling off milk through it before adding more tomato purée but I don't want to keep adding things if it's completely hopeless. What do I do?!

Do you think the folks on that page have very little experience of drinking red wine. Sure, it's fermented grape juice but it only tastes of vinegar if you let the opened bottle fester in you cupboard instead of drinking it like sensible people do. Honestly!

I can only imagine that the milk will go horribly wrong. You may has well chuck in some chocolate. Or, and this is what I suggest you do, you could abandon the bolognese and eat the whole bar of chocolate instead.

I used to make bolognaise in the oven - receipe from that Fay actress (used to be in cold feet) anyway, that had milk added at the end and the kids adored it.
In this instance though - no help.

I made bolognaise sauce last week using a recipe for the slow cooker and it had 100ml of milk in it.

Instead of red wine I added a litle extra stock and a glug of worcester (sp) sauce.

I've been known to use rw vinegar as a wine sub. But just a dash with some tomato purée

Grape juice and red wine vinegar as a substitute for red wine? WTF!!!

Firstly it's white wine in rag, not red. If you don't want to use wine, just leave it out don't try and be 'creative' with substitutes.

Also, milk is an ingredient in a traditional bolognese

I stand corrected on the milk :)

You learn something every day!

Proper bolognese doesn't have tomato though, so six and half a dozen :)

Now it taste fizzy. Oh dear

ADMIT DEFEAT WOMAN!

Op you are cracking me up.

Add something else to take away the fizz, I have read peanut butter helps with this.

Won't.

NO NO, don't stop. Keep going, keep pushing the bolognese boundaries.

I'm crying with laughter here. Maybe try washing the mince and onion and try again if they aren't well picked by now

Gwan.

Tarragon is also a v underrated herb.

Fizzy?! Get it out your pot now

Start stupid lemonade being fizzy. Maybe a tablespoonful will flatten your sauce?

What about Deep Heat? It will lend a certain piquancy.

I already rinsed it about 15 times. I know it's stupid to keep going but honestly, this was supposed to be doing 2 meals and a freezer bag and it's cost a fortune.

Coca cola! Works for Nigella in a completely different dish

Yy deep heat would be an exciting addition.

As would be lime jelly.

bin bin bin OP before it explodes

That's rotten honey. It shouldn't cost you a fortune, though, what's your recipe?

Milk is yum in bolognaise!

OP, I REALLY think you need to admit defeat with this one!

let it go luv, let it go...

OP i've heard using a ladleful of honey and just a tiny dash of vanilla will make a lovely ragu...