Spaghetti bolognese - tinned tomatoes or passta

creative_gal

These days, I tend to use tinned plum tomatoes and smoosh them up in the pan once the mince, onions, and whatever other veg is in there has cooked (usually a bit of red pepper, and normally some garlic too.)

pollypenny

Passata, plus small tomatoes. Loads of garlic.

DigForVictory

Tinned tomato, for simplicity. Tomato puree for taste.
Erm then we start on the cupboards, balsamic vinegar, lea & P, Hendersons, etc.
And finally the garden - whatever herbs basil, oregano, marjoram we have growing.

Cook until we are driven slightly crazy with the smells & the wait & devour.

I agree - we Ought to batch cook it, but I think it would be eaten still semisolid and anyway it taste so good just cooked.

Pollycat

I always batch cook my Bolognaise.
For the last batch I used:
3lb mince, half a tube of tomato puree, 2.5 cans chopped tomatoes, 1 x 500gm carton passata & 1 x 690gm passata, family pack mushrooms (750gm?) and 4 large onions and 3 small onions.