making bolognaise sauce from scratch

overdrawn

hi i found a recipe for bolognese sauce using fresh tomatoes,garlic,etc.
do you think it would work out more expensive if i made my own and froze it for later use??
obviously i would have to buy all the bits first,
and is it going to be healthier??
would tinned tomatoes be cheaper/healthier???
thanks in advance for all your help,
louise

comping_cat

Bolognese made with value beef and cheap jar of sauce would be cheaper, but wouldnt taste as good. I would def make my own and freeze any extra. The only difference i would say between tinned and fresh tomatoes would be your own personal taste.

tootles_2

I always use tinned tomatoes and I cook double and freeze one portion for use later, the bol sauce develops in the freezer.....I usually cook bol sauce and freeze one portion then put the other one in the fredge and use it the next day, allows the flavout to develop.

My reciepe:

1lb lean mince.
An onion sliced
Large tin of tomatoes
Herb des provance
Garlic I crushed clove
Pepper
Any left over red wine.
Beef stock cube
Tablespoon tomato puree

Cook the onion in a little oil, add the mince and brown, then add the wine and allow to burn off the alcohol, then add the beef stock cube the tomatoes (chop them in the tin with a pair of scissors) garlic, Tomato puree and herbes de provance and add a couple of twists of pepper. Simmer on a low heat until all the liquid has evaportated. Turn off the heat and cover until cold, then divide into two portions, put one in the freezer and the other in the fridge, use the next day.

Serve on spaghetti with some nutmeg and parmesan cheese grated over the top, a glass of good red wine and garlic bread............

Pink.

Once you've made your own bolognese sauce you will never want to eat it from a jar again. I always make it in large batches then freeze it in family sized portions to lift out for a quick and easy tea. I prefer using tinned tomatoes, but as catowen says its just personal choice.

Pink

comping_cat

I also like to add chopped smoked bacon to my bolognese sauce!!!!

wigginsmum

I do it from scratch with tinned tomatoes and red wine; that way I can adjust the herbs I put in. Fresh basil is an absolute must chopped and stirred in; nothing quite like it. I always try to have a pot growing on the windowsill.

Jules

moneysavingplumber

Personally I find it as easy to make it from scratch each time. I usually use fresh tomatoes skinned. I don't use any onion in mine, just garlic fried off gently in virgin oil and unsalted butter, then a little tom puree until it changes colour being careful not to burn the butter or garlic, then I turn up the heat and add a splash of red wine and burn off the alchohol, then the skinned and chopped tomatoes, salt and freshly ground black pepper. I put the lid on for 5 or 10 minutes to soften the toms and then remove lid to reduce and cook off alot of the water and intensify the flavour. I don't add the pre-browned mince until near the end as I think it overcooks. I put torn fresh basil in almost as I take the sauce off of the heat and I use wholewheat penne cooked separately and added at the end. If I was to freeze it I would probably freeze the tomato sauce and brown fresh mince each time as I've always found frozen cooked mince to go a little gooey.

thriftlady_2

catowen wrote:

I also like to add chopped smoked bacon to my bolognese sauce!!!!

Oh yes ,I do this too it gives a wonderful depth of flavour.I also add a slug of sherry if there's any lying around,this makes it taste really rich and luscious.

Lorian

Tootles post is spot on.

You can substitute Pasata if you don't have the tomatoes (or use both for a big serving)

And mixed Italian herbs are good too.

kiwichick

My kids arent too keen on veg so when making spag bol I always whack raw carrot/courgette/brocc/celery anything really into my food processor. Wizz for a bit till small breadcrumb size pieces. I sweat these off with the onion and then make as the others do. They eat it without knowing

researcher

An italian friend told me to only use fresh tomatos in summer, and always to add a grated carrot and apple to the mix - and a teaspoon of sugar.

Homemade is always best - and personally I'd avoid 'value' mince and use a butcher I trusted.