Cooking advice

geek0

I am attempting to cook more from scratch these days but i could do with some advice, when making bolognese i find tinned tomatoes kind of bland compared to jars of sauce that are shop bought, i add mixed herbs but it just doesnt seem quite right, do i need to add salt or sugar maybe to give it a bit more flavour?
Also i love the batchelors chicken and mushroom pasta and i was wondering if anyone could tell me how to make a sauce that would be similar to this so i can make my own, any help appreciated

MoneyQueen

Hi,

I am sure you would get expert advice soon but I always use Passata instead of Tinned tomatoes...

And I add a bay leaf also

maggie111

Worcestershire sauce. I have it stocked ONLY for bolognaise. Yum!

I always used to hate home made bolognaise (mince and mushed tomatoes everyone seemed to make!) and preferred Dolmio. Have found a recipe similar enough to make me happy now.

Something like, garlic, onions, mince. Cook through. Then, Beef stock (dissolved oxo cube), tin of tomatoes, tomato puree, big hearty splash of Worcestershire sauce - it gives it a good kick, and also a nice colour to it too. From memory I think that's everything.

powershopper

tinned tomatoes.....yum....and MORE nutrients than fresh. I know what you mean tho', cos sauce in jars is specifically formulated to make you want more.......... more sugar, salt and MSG in the jar. It means you have to wean your taste buds away from the artificial flavours and back to real food. In this instance, as well as maggie 111 advice, add a slug of red wine to the sauce, then invite me to dinner !!!!!

Bitsy_Beans

I think tinned toms taste better than processed stuff in a jar. they actually taste of tomato rather than loads of sugar.
I always add onion to mine, along with garlic and a decent squeeze of tomato puree. I do add extra seasoning.
As powershopper said it's about weaning your tastebuds back to real foods and not stuff packed with rubbish.

dixie_dean_2

Agree with most of that and also reduce the sauce quite a lot, cook it down until it's nice and thick.

nest_egg

I add garlic and onion (plus any other veg) and your mince. Then, add the chopped tomatoes and crumble in a stock cube (just use your favourite). Add a pinch of sugar but not much, add some mixed herbs - a good amount - and simmer to the right consistency.

Sometimes I add a dash of dark soy sauce, especially if I'm making a chili using a similar technique. Instead of mixed herbs add 2 tsp cumin powder and half a teaspoon of chili powder, a pinch of paprika/cinnamon if you have it.

I think the stock cube would improve the flavour for you. It's worth nailing these sauces though, as the savings are huge and the extra work minimal. Sometimes mixed herbs just aren't for you, so you could try dried Oregano on its own.

geek0

Thankyou everyone for the help with bolognese, i will give it a go with some of these suggestions!
How about the chicken and mushroom sauce for pasta does anyone have a good sauce for that as it would save me buying the packets of ready made stuff, i tried using cream of chicken soup but i wasnt impressed and im sure there must be a better way, i agree its worth cracking these sauces as when ive tasted things that more accomplished cooks have made in the past they are far better than shop bought.
If one good thing comes out of this credit crunch it will be that i learned to be a better cook :T

Penelope_Penguin

geek0 wrote: »

I am attempting to cook more from scratch these days but i could do with some advice, when making bolognese i find tinned tomatoes kind of bland compared to jars of sauce that are shop bought

Have you tried adding some tomato puree, then simmering the sauce slowly so that it reduce in volume, so intensifying the flavour

It's quite posible that your taste buds have been de-sensetised being used to processed food which is highly flavoured and seasoned. It may just take you a while to educate them to "better" taste of your HM food

I'll look for a pasta sauce recipe for you later.

Penny. x

Gigervamp

A teaspoon of sugar helps to counteract the acidity from the tomatoes.

I use, onion, garlic, tinned toms, tomato puree, basil, oregano, pepper and worcester sauce.

Sometimes I also add a carrot, and if I have any, a stick of celery.

geek0

A big thankyou to everyone for the advice on bolognese sauce i made some at the weekend in my slow cooker and it went down a storm, DS polished off the leftovers too :T im still on the hunt for a chicken and mushroom type sauce for pasta if anyone knows of one, and if anyone knows any good recipes for chicken savoury rice that would be excellent too, i have a good recipe for spicy rice coming my way this week i will be sure to post it when it arrives, it was served at a friends wedding recently, cooked by a family member and it was divine, my son had 3 helpings :eek: