making bolognaise sauce from scratch

SmlSave

I like adding garlic....

...peppers....

...mushrooms...

....bacon....

...tabasco....

...oxo cube.....

..mixed herbs...

...worcester sauce....

...cheese.....

...more cheese....

Just have a play with different things hun! Just remember to add a little and taste before adding anymore.

Also your own sauce is easy to make, I make loads and then freeze portions then you've got a base for chilli con carne, lasagne, tomato pasta as well!

CCP

I make mine very like Gingernutmeg, but I add some finely chopped bacon at the same time as the onion and garlic, and always add a generous splash of wine (red or white, both are good). Using the best quality mince you can afford helps, too, as this will have more meaty flavour than the cheaper stuff.

It certainly isn't bland - it's usually so rich that I only need a small quantity, which makes up for using the more expensive mince.

Pink.

Hi MsDee,

I use, mince, onions, garlic, red and green peppers, mushrooms, any leftover veg eg courgetes, tinned tomatoes, mixed herbs, a stock cube and a glug of red wine to make mine.

There's an earlier thread with lots of variations on home made bolognese that should help:

making bolognese sauce from scratch

I'll add your thread to that one later to keep the suggestions together.

Pink

HannahIOW

Haven't made spag bol in ages but really fancy making some now. Shame I haven't got any mince. In the past I have added chunks of courgette to the pot for extra vitamins etc. I am not a courgette fan either but I can't taste them this way lol.

foxgloves

Think it's probably the Dolmio sauce. They all seem very bland to me on the rare occasion I've bought them, and all the varieties seem to taste pretty much the same.

x-cupcake-x

I make mine with a tin of toms, chopped onion, diced or grated carrot, mushrooms, garlic and some marmite or worcester sauce + a splosh of red wine OH isn't too keen on peppers

Mankysteve

http://www.bbc.co.uk/food/recipes/database/bolognesesauce_1306.shtml

this is my fav recipe. Also it doesn't take too much longer to make the sauce from scratch.

Penelope_Penguin

All the above sauces will be very good, but none is Bolognaise I heard Valentina Harris on Woman's Hour recently. She said that a true Bolognaise is based on carrot, onion and celery. She also uses beef rather than beef mince, but mince is more MS

Her recipe is here, and you can listen again to her interview here

Penny. x

Gingernutmeg

That looks like an expensive recipe! Even without the truffle lol! I agree though, the proper ragu bolognaise/bolognese is lovely and if you've got time, making it slowly with chicken livers and pork and beef mince is well worth it.

NualaBuala

I made some yesterday with L1dl's organic mince. Made a mince base with onion, mince, garlic and 1 tin toms. Split mixture in half and made bolognaise with one half - bulked out with celery, carrot, mushrooms, another tin toms, dash worcestershire sauce, bay leaf, dried mixed herbs, S&P, tomato puree. It's really nice if I say so myself. I was too tired/lazy/hungry to cook pasta so ended up serving it in some wraps that needed using, topped with a little grated cheddar. Highly recommend L1dl's organic mature cheddar as it's so strongly flavoured you don't need much.

Will bulk out other half with beans and veg to do cottage pie/savoury mince.