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making bolognaise sauce from scratch
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Same as you are already using, without the jar of sauce, but add-
2 teaspoons of Oregano per 500g of mince.
1 teaspoon of Fennel per 500g of mince.( this is optional, but I like the flavour)
You may also like to add 2 Bay leaves.
A couple of sticks of Celery very finely chopped.( again this is optional)
No need for the jar of sauce.0 -
Great no problem the more info the better.0
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...recipe wanted please
I can't put my hands on one and I'm too afraid of ruining it to chance it!
Thanks in advance for your responses0 -
Hi Nicifer_noonoo,
There are lots of variations on this earlier thread so I've added your post to it to keep the replies together.
Pink0 -
I never use sauce from a jar, i always make my own.
I use
a packet of lean mince
a couple od garlic cloves
a large onion chopped finely
i tin of chopped tomatoes
about half a tube of tomato puree
about half a bottle of tomato ketchup
salt and pepper to taste
if you need to bulk it out use some chopped carrots
Hope this helps:hello: JULY G/C £50 WEEK
WEEK 1 = £69.50 :eek:
WEEK 2 = £60.83:eek:
Week 3 :mad: £72.05 :mad:0 -
I've never followed a recipe for bolognese, but I've read a lot of cookbooks in my time so I suppose it has all been absorbed.
I've got bolognese sauce bubbling away on my stove as we speak/read;) This is what I did;
1 handful of finely chopped veg-mostly onion but carrot, celery, garlic, red pepper and leek were in there too sauteed in some oil left from a jar of sun-dried tomatoes.
Threw in 3 small rashers of streaky bacon chopped small -let them colour.
Next added 1 lb mince and browned until broken up.
Added a good quality beef stock cube (Kallo) and a carton of passata (much smoother than tinned toms).
Final touches -splash of dry vermouth, some dried oregano, a scraping of nutmeg, black pepper and a splash of milk (yes really -it adds to the richness).
Key tip -let it simmer for as long as possible -3 hours is not too much. My 12 yo ds has just informed me that Italians let it cook for 5 hours :cool: Mine's been cooking for about 40 mins and tastes pretty damn good.0 -
so I am making two batches up with my mince on saturday- a chilli batch and a bolognese batch whch can be frozen and used at a later date- going by what I managed last time with bulking should be enough to make 7 portions (for 2 people) of each.
Question- what can I make iwth the bolognese base (apart from bolognese!) did see a bolognese pasta bake thingy in the supermarket which looked nice...
am really good at following or tweaking recipes but not so much at making them up!0 -
you could make lasagne or canneloni, just stuff the tubes with the bolognese and top with bechamel sauce
bolognese pasta bake is probably just some bolognese mixed with pasta and maybe some chunky veg, courgette, mushrooms etc and topped with cheese? could be wrong though....What matters most is how well you walk through the fire0 -
Lasagne is a must- layer of bolognese, layer of pasta, layer of bechamel/cheese sauce, layer of bolognese, layer of pasta, layer of bechamel/cheese sauce then bake for 40 minutes or so. Sorry if that is too simple, but when I first made lasagne it took me ages to work out how to order the layers!
I do bolognese sauce with filled pasta- just cook the pasta, place in a baking dish, add bolognese sauce, sprinkle over cheese and bake.:DYummy mummy, runner, baker and procrastinator0 -
And the bolognese to some cooked pasta tubes, spirals or twirls (all technical terms!), top with cheese and bake in the oven. Add any additional veg if you want to bulk further!start = Wed 19th Nov 2008 £21,225
end = Mon 28th Sept 2015 DEBT FREE!
I love a good plan - it may not work.... but I love a good plan!0
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