MSE version of Dolmio sauce jars?

krlyr

Bologneses and chillis make quite a staple part of our diet and we tend to buy the Dolmio sauces - but aware that this is probably an expensive way to do it. My first (and last!) attempt to make my own bolognese sauce, from a recipe claiming to be fantastic, resulted in such a bland tasting bolognese that OH drove out to Tesco to grab soem Dolmio jars to add to it to try to salvage it!
So please, experts, can someone help with a tried and tested homemade recipe that is full of flavour? I know that our tastebuds probably need to adapt to something with less fats and sugars than the jars most likely contain, but we use so much that I'd love to just cook a giant batch of a yummy homemade sauce and freeze the excess for the same convenience as the jars (we've just bought a giant chest freezer so space for frozen stuff isn't an issue)

curlytop12

krlyr wrote: »

Bologneses and chillis make quite a staple part of our diet and we tend to buy the Dolmio sauces - but aware that this is probably an expensive way to do it. My first (and last!) attempt to make my own bolognese sauce, from a recipe claiming to be fantastic, resulted in such a bland tasting bolognese that OH drove out to Tesco to grab soem Dolmio jars to add to it to try to salvage it!
So please, experts, can someone help with a tried and tested homemade recipe that is full of flavour? I know that our tastebuds probably need to adapt to something with less fats and sugars than the jars most likely contain, but we use so much that I'd love to just cook a giant batch of a yummy homemade sauce and freeze the excess for the same convenience as the jars (we've just bought a giant chest freezer so space for frozen stuff isn't an issue)

fry 1 onion in oil (any)
add garlic,chilli,herbs,salt and pepper(any combination you like)
add tin chopped tomatoes(value ones are fine for this)
add good dollop of tomato puree
i also add an oxo cube and a bit of worcester sauce but thats just my choice,
cook on low heat for at least 20 mins.
good luck

Gemmy_2

I don't know of the quantities because OH cooks spaghetti bolognaise :d
but... i know of the ingrediants.

He pops in....

A tin of chopped tomatoes with basil (we get this from lidl .. very good price)
Onions
Peppers
Tomato Puree
Garlic Puree
A sprinkle of sugar
Basil
Oregano
An OXO cube
A splash of Red Wine
and seasoning to taste.

tigerfeet2006

Chili I do in the SC but it can be done in a pan on the hob

700g mince (beef or turkey), 1 large onion chopped, 2-3 cloves garlic-crushed (or to taste) 1 tsp chilli powder (or to taste), 1/4 tsp chilli flakes (or to taste), 1 tsp paprika (or to taste), 2 tins chopped tomatos, 2 tins kidney beans, 1 tblesp tomato puree, 200ml beef stock (chicken if using turkey)

Brown off the meat and pop in SC. Fry off onion and garlic then add the chilli, chilli flakes and paprika and fry for 2-3 min. Pop it all into SC. Add water to pan and heat up (this is for the stock and will incorperate anything that is left in the pan). Put the rest of the ingredients in the SC. Add stock cube/powder (I use bisto best as we have 2 who are GF.) Top up with water from the pan.

Stick on low for the day and serve in the evening with a dollop or two of sour cream and rice or crusty bread or tortilla chips.

This can be bulked out with grated carrot and/or lentils. Though if adding lentils add extra stock.

Easy Spag. Bol.

Brown off some mince, bung in some chopped onions and garlic and cook off some more. Add an beef stock cube, a tin of chopped tomatoes, a tablespoon of tomato puree and a handful of mxed herbs. Season well.

While this is going on boil some water and put spaghetti in to cook.

Serve with some grated cheese.

kitschkitty

My mum used to use Dolmio, and these days I can't stand it! But if you are used to the thick texture and sweet taste I would say try using these ingredients in your sauces.

Tomato puree - use a generous squeeze, and then double that with another generous squeeze!
Try passata (sieved tomatoes) for a thicker smoother sauce.
Grated carrots or mashed sweet potato will add sweetness and thickness to your sauce (and you get the benefits of extra veg in your sauce).

Oh and I always add a dash of Worcestershire sauce - it really does make the difference!

coldcazzie

Agree - onions, garlic, your meat and veggies, then a glass of red wine (cheap stuff is fine), tinned tomatoes, tomato puree mixed with some stock, splash of worcestershire sauce, mixed herbs, salt and pepper, sometimes a teaspoon of sugar. Very much worthwhile adding in what you percieve to be too much liquid and simmering it down, this results in more concentrated flavour. An hour on the hob at lowest heat is great - usually the longer you leave it the better. If you want some extra warmth to it, then paprika is a great flavour to add.
In terms of your meat and veggies, you can pretty much put anything in - I've made bolognese with turkey mince, beef mince, lamb mince, and quorn, and have added mushrooms, all colours of peppers, sun dried tomatoes (or any kind you have lying around - I don't like the expense of sun dried), carrots (cut into very tiny cubes), celery, you name it. You can also add extra bits of meat like chicken livers or bacon chopped up small, but not too much as you don't want their flavours to overtake the others, just to add a little bit of extra interest. I use all these things when making lasagne and sausage casserole too. I don't particularly go out to buy things specially, just use whatever I have in the fridge

medusasmummy

we had the same problem. after much trial and error i think we have it cracked

fry off 2 garlic cloves and 1 chopped onion.
add tin of chopped tomatoes, and 2 tbsp of tomatoe puree.
heat it up, once bubbling i add mixed herb italian seasoning (about £1 in asda/tesco), salt pepper and sugar to taste and then simmer for 20mins.

if im going to make a big batch to portion to add to things later, i double everything up and add a 1/2 cup of water whilst simmering. this is so when i use in next time and simmer it after adding mince etc. the water comes off and it doesnt end up burnt to the pan

JulieGeorgiana

If your own didn't work as it was 'bland' then you need to add more:

Onion
Garlic
Herbs
Ketchup
Sugar <<< this is important
Salt
Pepper

Don't be stingy with you seasoning... if it's bland it's because you just don't have enough! Dolmio is just full of sugar anyway... so make sure you add it to your own recipies!

Diflower

Assuming what you want is one base sauce to cover both Bolognese and chilli, then add dried oregano to the base, along with the rest of tomatoes, puree, etc. I don't put the chopped onions in mine, I prefer adding them to the recipe, but that's a matter of choice.

Then when you want chilli, first fry the mince on high till brown, drain off any excess fat. Turn the heat down a bit, add a pinch of cumin (up to half a teaspoon but will depend on taste), plus a teaspoon of chilli powder, then chopped onion - and chopped pepper if you have/want it.
Once the onions are soft, add a splash of wine or wine/cider vinegar, let it bubble then add a pinch of sugar. Then your sauce and a tin of beans, bring to boil, cover and simmer for at least 30 mins but up to 2 hours. It tastes even better next day.

For Bolognese, start as above but instead of cumin and chilli, add another half teaspoon of oregano. I like a tiny bit of ground fennel seeds and have seen fennel listed on some shop sauces. Add finely chopped/processed/grated onion, carrot & celery; when soft add wine, a splash of Worcester sauce, then your tomato sauce.

You could easily make your base sauce with the grated/processed onion, celery & carrot in, then just add the appropriate seasonings to the mince.
Also, chilli doesn't have to be with mince, we have it with chunks of pork which is lovely too. And with lentils, either on their own or added to mince.

SuziQ1962

Hi my pasta sauce is this

Tinned tomatoes
Clove garlic chopped finely
Sun dried tomatoes (about 5-6 per tin tomatoes)in oil finely chopped
Onion chopped finely
Marigold stock powder to taste
Italian herbs
Red wine if you have any left over(not often in our house!)

Fry onion and garlic in some of the sun dried tomato oil,add tomatoes ,herbs, sundried tomatoes,wine and stock powder.
Simmer until everything is melded together then either serve as is or add meat ,tuna,prawns etc or blitz into a smooth sauce.

Hope that helps

AlternateMe

Hi, I make up a load of it in one go (using two big frying pans!) and freeze in individual portions (for on pasta- might add bacon or something) or in bigger pots enough for a family bolognese etc. My son and my partner are both fussy about lumps so here's what I do...


-fry loads of onions, red and white
-add a couple of cartons of chopped tomatoes with basil or oregano- v.cheap
-huge dollop of tomato puree
-big splash of worcester sauce
-big tablespoon of sundried tomato pesto

Then I usually chuck in a sprinkling of 'Italian Herbs' (love that stuff) and a tiny bit of salt and pepper. Theeeeeen I roughly chop up some peppers and tomatoes and mushrooms if I have any in the fridge and a carrot or two, and whack them in a little food processer thingy- I bought a tiny £15 one back when I was pureeing my sons food and still use it now!- and add that to the sauce. That way you've got a big dollop of hidden veg to thicken it out too


edited to add: if we want spagbol then I just fry some mince and onion and add a bag of this sauce. Et voila! But it's nice on it's own too with a sprinkling of cheese, or tuna, or chicken etc.