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making bolognaise sauce from scratch
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Hi. I'm not very good at these sort of things but perhaps it needs a little more sugar or perhaps a cup full of beef stock and maybe some herbs?Grocery aim £450pm.Spent £519 August, £584 July, £544 June, £541 May, £549 April, £517 March, £517 Feb,£555 Jan, £573 Dec, £465Nov, £561Oct, £493Sept, £426Aug,£496 Jul, £528Jun, £506May,£498April, £558 March, £500Feb, £500 Jan, £490 Dec, £555 Nov,£566 Oct, £505Sept, £450Aug, £410 July, £437 June, £491 May, £471 April, £440 March, £552Feb, £462Jan0
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I would try another tube of puree, it will make it sweeter but not sugary sweet, more rich sweet iyswim. I never put sugar in mine, with a tube and a half of puree it's not necessary.
Have you boiled it with the lid off, that will help the acid from the vinegar escape.Accept your past without regret, handle your present with confidence and face your future without fear0 -
I have just added a teaspoon of bicarb as suggested on another site and it has actually taken away a lot of the excess tartness...after it bubbled like crazy. I think I will follow a recioe next time instead of just adding slugs of this and that.
Thanks everybody. x x0 -
ive merged this with our homemade bolognaise thread so you can see how others do it.
Glad it worked out
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Hi I've got mince, spag bol sauce, lots of veg, and spagetti. I don't have anything like the recipes use I've looked up- they need cheese, garlic etc. I've just got the above plus veg oil. I need to do it with a single hob and a halogen cooker.
I need to use up the mince so was going to do spag bol (never done it before) but I only have bare basics, any suggestions for making this work??Up and onwards to the future!
:j0 -
Just fry the mince with the vegetables you have. Celery, carrot, peppers and courgettes all go nicely.
When the mince is browned add the sauce and simmer for a while. it will stay hot long enough for you to cook the spaghetti.0 -
Next time, lose the ready-made sauce and try this one of mine.
BOLOGNESE PASTA SAUCE
Makes 4 x ~250g portions
INGREDIENTS
2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced meat
400g tin of plum tomatoes
140g tin of tomato puree
2 teaspoons of oregano
METHOD
Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes until it is soft. Stir frequently to stop it sticking.
Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time, until the meat has broken up and is an even colour, with no pink bits.
Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Pour the chopped tomatoes into the pan.
Add the tomato puree and oregano. Stir thoroughly.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for another 5 minutes, until the sauce has reduced.
ADDITIONS & ALTERNATIVES
Use minced beef, pork or turkey. If you use pork or turkey, add a beef stock cube.
If the pack of meat is a bit less than required, add some finely chopped mushrooms or grated carrot at the same time as the meat.
You can make a vegetarian version, with minced Quorn or any other mince substitute, and a vegetable stock cube.
Use oregano, which is more authentically Italian, for preference, but mixed herbs will do.
Add a glass of wine and cook for a bit longer. Or drink the glass of wine and cook for the same time.
TIPS
Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.If you fold it in half, will an Audi A4 fit in a Citroen C5?
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What we do with both spagbol and chilli is use the slow cooker.
We only use minced lamb as we dont like a lot of beef. We put a whole 500g frozen bag of lamb in the slow cooker raw with a chopped up onion, carton of passatta and half again of water, squirt of tom puree and garlic puree. If its for spagbol, we add mushrooms and any frozen peppers etc in and value dried herbs. Or, if its a chilli we just add a tin of kidney beans, tin of chick peas, chilli powder and hot sauce and any frozen peppers, sweetcorn etc.
Both will make about 10-12 portions and serve with either rice, pasta or baked spud. Takes around 8 hrs on low to cook.To repeat what others have said, requires education, to challenge it,requires brains!FEB GC/DIESEL £200/4 WEEKS0 -
If you've got mince and spag bol sauce you don't need a recipe, you've already got spag bol after a fashion. It may not be a very good one, but it will be spag bol. Grated parmesan is a necessity in my opinion but you could substitute for another decent, strong cheese if you must.0
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A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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