Spaghetti bolognese - tinned tomatoes or passta

caronc

I use both & a splosh of red wine or vermouth.

Siebrie

I start off by frying 1 slice of salami that I have cut into tiny pieces, until all the fat has gone and the pieces are almost crisp. Then add onion and garlic, then mince, then passata.

Novice_investor101

I use plain tinned tomatoes, put into a jug with some garlic cloves, basil leaves, salt and pepper and blitz it with the hand blender. Comes out just like passata but without any additives. I reduce this down whilst cooking it and add a tablespoon of tomato puree and chopped fresh baby plum tomatoes for bite.
I think I saw on a cookery show that tomato sauces should be cooked for a fairly long time on a slow heat to reduce down etc. It seemed to make the sauce more saucy and taste better.

Jojo_the_Tightfisted

Whatever we've got in the cupboard - either tinned with a very large squirt of puree or something that is identical but invariably cheaper than passata by miles - 'Sieved Tomatoes'.

As long as it gets to bubble away like lava, it's perfect.

Callie22

I use plum tomatoes, which I crush, and tomato puree. It's probably not authentic but I like to add some fennel seed when I'm cooking the onion and other veg, it adds a lovely flavour. I also read years ago about stirring in some whole milk as the sauce cooks, and then letting it blip away slowly. It does seem to add something and seems to 'round out' the sauce a bit.

peachyprice

Passata, always, with puree too, and of course red wine.

suki1964

Tinned toms, tomato puree and a good glass of red wine, oregano, salt, sugar, chopped onion and as much garlic as I can get away with

And cook for at least an hour, maybe two. Low and slow, let the flavour really develop

mrsscattercushion

Making it tomorrow and will be using 1 tin of chopped toms, a carton of passatta and tomato puree, as i like making a vat of it at a time. Am bulking out the mince, so will cook all the tomato ingredients with garlic, onions and some courgettes from the freezer, then blitzing it all down to add to some cooked onions and mince, then season it with black pepper, Henderson's relish and herbs etc.

debtfreeforlife

I use both, to be honest - more often than not I'll go for chopped tomatoes (because I just use one tin to make it), but if I have passata open from making a tomato sauce, then I'll use it up by making a bolognese. If I'm using chopped tomatoes then I'll add puree but don't usually bother if I'm using passata.

Gem-gem

Beef mince, onion, basil, garlic then either tomato pur!e, and tinned tomato or passata or fresh tomatoes skinned then mushrooms and Worcester sauce.
Sometimes I add carrot and pancetta (or bacon).
Sometimes I add red wine right at the end instead of Worcester sauce.

Cook pasta to 'al dente' and the mix in with the bolognaise sauce at the end.
Nice to topped with fresh Parmesan shavings and rocket