good spaghetti bolognese receipe!

[marypoppins38]

I carefully fry off my mince first by constantly stirring and mashing so there are no big lumps of meat and it has a kind of ground beef consistency. Then I add tomato puree, a good splash of balsamic and a Rich Beef Stockpot. Fry all together so this mushes up and caramelises slightly. This will add tons of taste. I then add garlic, a bit of red chilli (I like it slightly spicy),a good spoonful of dried italian herbs, a good quality tin of chopped tomatoes, a large chopped onion and some sliced mushrooms. Then cook slowly for at least 3 hours. its always really rich and lastly. I NEVER would use a jar of sauce.

[Twiga6]

DH adds a teaspoon of Marmite to bolognaise when its cooking, somehow it works!

[liz-paul]

The longer you simmer the sauce for the richer it will become. My bolognese generally simmers for an hour minimum but it can simmer really gently for 2-3. Currently I usually use chopped onions, celery (diced really small) and mushrooms (done really big so that the kids can pick them out but I can still see them!). Ds2 made one from a recipe book recently that used bacon and it was nice. i have also used carrots, courgettes and peppers at different times. when I use mince from the butcher it's usually nicer.

[Posiesmum]

I always start with a soffrito (mix of finely chopped onion, celery and carrot). Mix of pork and beef mince, tin tomatoes, tomato purée, tablespoon of milk and a beef 'stockpot' - then simmer for as long as you can.

[Bessie]

I fry off the mince & onion & then add garlic, 500ml passata, a good tablespoon of mixed herbs, tin of chopped tomatoes & a stock cube. Sometimes I add mushrooms at the frying stage.

Simmer for a good half hour to reduce & thicken the sauce & then I add approx 3 tablespoons of worcester sauce as we iike ours to have a bit of a kick, simmer for a further 10 mins. Delicious!

[WhereIBelong]

Brown mince, add jar of Dolmio, simmer gently for 40min. Tastes delicious. No effort.

[holidaysaver75]

My bolognese was always really bland, so I started experimenting. Now, I always fry off bacon lardons with garlic, then add onion and then fry off the mince. I add salt, pepper, mixed herbs, nutmeg, tinned tomatoes or passata, some Worcester sauce, a good squirt of tomato ketchup then simmer low until it's really reduced. It's much more tasty than it used to be.

[Guest]

Originally Posted by WhereIBelong

Brown mince, add jar of Dolmio, simmer gently for 40min. Tastes delicious. No effort.

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Yep, that's what I do but add a few mushrooms and then put it all in the slow cooker!

[Tre85]

500g beef mince
1 onion finely diced
1 large carrot finely diced
1 tin tomatoes
1 small carton of passata
400ml water (I fill the tomatoes tin up)
1 Knorr beef stock pot
1 tbl spoon hendersons relish (like worcestershire sauce)
1 garlic clove crushed
1 tsp each of garlic granules, celery salt, black pepper
1 tbl spoon each of dry oregano and parsley
2 tbl spoons of tom puree

Brown the mince making sure to break up any clumps. Add onions and carrot and cook until soft.
Add garlic, herbs and spices, hendersons, stock pot and tom puree. Stir until well mixed.
Add tinned toms, passata and water. Bring to the boil and stir well.
Simmer for about 1-2 hours until thick.

We usually make this into a pasta bake but if you use spaghetti the correct italian way is to mix the pasta into the sauce once cooked. They would never pile it on top of plain pasta (I like it like that tho!) and they often use tagliatelle rather than spaghetti as it holds the sauce better.

Good luck

[Chrissie H]

I always make mine in the slow cooker, the longer it cooks the richer the sauce.