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?!

Orrrrrrrr, a big pinch of juniper berries and a small spoon of paprika...

And while you're at it, make sure you throw in a cube of goats cheese. That'll rescue it no bother.
Or boursin?

yy to red wine vinger in bolly, but more like 15mls than 100mls!

It's not so much the milk on its own; it's more the milk added to grape juice and vinegar that couldn't possibly end well.

got any pineapple OP?

Did you add some sugar?

You lot behave

I add a dash of balsamic, cos its Italian like, to my spag bol, not 100mls, that's some crazy shit.

You know what's a killer ingredient in spag vol though? if you can get hold of a jar of tapenade, add a dollop of that, will turn your spagbol into the dogs bizzle!

Thanks for the suggestions, they've made me laugh if nothing else.

The concoction is bubbling away with a couple of Oxo cubes, a dash of Lea & Perrins, baking powder (probably why it's fizzy, I couldn't find the bicarb), tomato purée and milk...

Wash it again, but this time with a tbsp of vanish oxi action (pink not white tub) and then start again.

Mirepoix, garlic, tom purée, chopped toms, eggs, Yorkshire pudding, mug of gin, garibaldi biscuits. Yummy.

What is Lea & Perrins?

vinegar n bicarb is like one of those kids volcano science experiments isn't it?

It's Worcestershire sauce, Annunziata.

Fuck me, if that's edible it'll be a miracle.

If it's any consolation, I am also batch cooking spag Bol tonight as well. Although I avoided the vinegar...

But it wasn't bicarbonate, it was baking powder - ?

Next time, the oxo cubes dissolved in boiling water would be just fine instead of wine

Worcester (sp?) sauce. My GH book says to add it to bolognese sauce.

I don't think baking powder will improve matters, OP.

I really am going to have to bin it :( It tastes like fizzy beef with salt and vinegar. Pants.

It was expensive because of the quantity I was making.

maybe the baking powder will help it rise? turn it into a cake?

Ah, that's the right spelling, TheDoctrineOfSnatch.

The sugar was serious to take the vinegar away. Try it with a small bit of the sauce first. And lol at baking powder. Isn't that more neutral than bicarb soda?

That doesn't really mean anything to me TheDoctrineofSnatch

But the only thing I can suggest is stop putting things in it, turn the heat way down low and leave it on overnight, see what it's like in the morning.

Why baking powder?!!

It is very rare I actually laugh ou loud at thread but this is hilarious.

OP you are great.

100 ml red wine vinegar!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

I added sugar but it didn't make much difference. It had been cooking for an hour so the mince had absorbed a lot of the flavour.

Yeah fizzy beef doesn't sound that great.

Adieu gopping bolognese