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Bolognaise challenge
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By (user no longer on site)
over a year ago
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"Ok, I'm sure we all think we cook the best bolognaise, but how do you make yours?"
keep it simple:
Sweated onions and garlic;
Mince beef;
Mushrooms;
Pancetta;
Tin of chopped tomatoes;
Lots of fresh oregano
and a dash of balsamic and lemon juice   |
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"Ok, I'm sure we all think we cook the best bolognaise, but how do you make yours?"
Secret recipe, and secret first-date weapon (along with Sainsbury's manderin cheesecake)
Next month will be the 27th anniversary of its most successful application ever!
(I  Mrs ddc)
Mr ddc |
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By (user no longer on site)
over a year ago
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made it for first time in years,yesterday.
apparently the real trick is to use 2 meats, eg a bit of ham in with the mince-so they bounce off each other flavour wise. no, I didnt bother!
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By *olgateMan
over a year ago
on the road to nowhere in particular |
Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C... |
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By (user no longer on site)
over a year ago
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Onions
Garlic
Celery
Green bell pepper
Lean steak mince
Mushrooms
Salt
Pepper
Mixed herbs
Passata
Tomato purée
Dash of balsamic
Red wine
Cook it for at least an hour. Adding stock as and when.
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By (user no longer on site)
over a year ago
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"Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C..."
Same here -but I use aubergines and courgettes too to make it extra healthy! The kids love it!! Healthiest meal of the week - except for my five veg cottage pie!!  |
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Beef mince
Pancetta
Garlic
Onion
Carrot
Red wine
Tin toms
Tom puree
Bay Leaf
Beef or veg stock
Chilli (cos I have chilli and garlic in everything)
Dry fry mince, pancetta, onion and garlic.
Add rest of ingredients and cook slowly for a couple of hours with lid on. take lid off and let reduce for about 30 mins
Enjoy
Apparently that is an authentic recipe (no chilli though) and it is defo lush |
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By (user no longer on site)
over a year ago
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"Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C...
Same here -but I use aubergines and courgettes too to make it extra healthy! The kids love it!! Healthiest meal of the week - except for my five veg cottage pie!! "
I use the leftover of mine and later it with slices of courgette and aubergine and then bake it with grated cheese on top! Lush! |
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By (user no longer on site)
over a year ago
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No one else puts red wine in there's? An Italian gentleman told me it should be just tomatoes and onions in a Bolognese sauce. No herbs or garlic,how boring. |
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"Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C...
Same here -but I use aubergines and courgettes too to make it extra healthy! The kids love it!! Healthiest meal of the week - except for my five veg cottage pie!! I use the leftover of mine and later it with slices of courgette and aubergine and then bake it with grated cheese on top! Lush! "
Ooooooh good idea!!! Kinda like a lasagne |
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By (user no longer on site)
over a year ago
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Onion, garlic, celery, carrots, mushrooms, mince, tomato puree, tin of toms, beef stock, red wine, Italian seasoning.
Simmer for an hour.
Fall asleep in front of TV, burn the lot.
Order a Chinese  |
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By (user no longer on site)
over a year ago
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I open a jar of ready made sauce and chuck it in the mince. Easy
In all honesty I can't remember the last time I made it but my housemate always puts gravy powder in it. I eat it cos I haven't had to cook it but it's not spag Bol as I know it. |
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By (user no longer on site) OP
over a year ago
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"I open a jar of ready made sauce and chuck it in the mince. Easy
In all honesty I can't remember the last time I made it but my housemate always puts gravy powder in it. I eat it cos I haven't had to cook it but it's not spag Bol as I know it. "
Your housemate puts in gravy powder.....  |
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By (user no longer on site)
over a year ago
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"I open a jar of ready made sauce and chuck it in the mince. Easy
In all honesty I can't remember the last time I made it but my housemate always puts gravy powder in it. I eat it cos I haven't had to cook it but it's not spag Bol as I know it.
Your housemate puts in gravy powder..... "
Yep , gravy powder. |
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I may have missed it but nobody has added the secret ingredient of sugar to add sweetness
You have to know the strength of your dried chilies
Beef and pork mince
Time on your hands
Plenty of tasting
Fingers crossed because they always turn out slightly differently |
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By (user no longer on site) OP
over a year ago
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"I open a jar of ready made sauce and chuck it in the mince. Easy
In all honesty I can't remember the last time I made it but my housemate always puts gravy powder in it. I eat it cos I haven't had to cook it but it's not spag Bol as I know it.
Your housemate puts in gravy powder.....
Yep , gravy powder. "
Sacrilege! |
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By (user no longer on site)
over a year ago
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I put an oxo cube in mine to brown the mince before adding the tomato puree and chopped tomatoes.. its not that different than putting stock in just not in the diluted form xx |
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By (user no longer on site)
over a year ago
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"I open a jar of ready made sauce and chuck it in the mince. Easy
In all honesty I can't remember the last time I made it but my housemate always puts gravy powder in it. I eat it cos I haven't had to cook it but it's not spag Bol as I know it.
Your housemate puts in gravy powder.....
Yep , gravy powder.
Sacrilege!"
Tell me about it but hey it's cooked for me so I am grateful |
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By (user no longer on site) OP
over a year ago
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"However you make it, add a teaspoon of mint sauce once served!
Lol i swear its good!!"
I might just have to take your word on that one! Might try a small bit in a bowl to see if it works..... |
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By (user no longer on site)
over a year ago
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"However you make it, add a teaspoon of mint sauce once served!
Lol i swear its good!!
I might just have to take your word on that one! Might try a small bit in a bowl to see if it works....."
i love it! I want some now!! Lol |
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By (user no longer on site)
over a year ago
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"I may have missed it but nobody has added the secret ingredient of sugar to add sweetness
You have to know the strength of your dried chilies
Beef and pork mince
Time on your hands
Plenty of tasting
Fingers crossed because they always turn out slightly differently "
Forgot about the sugar,it's to balance the acidity of the tomatoes,the wine does that too. |
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By *ENDAROOSCouple
over a year ago
South West London / Surrey |
"Ok, I'm sure we all think we cook the best bolognaise, but how do you make yours?"
Beef and pork mince
Onions, garlic, pepper and carrots
Red wine
Chopped tomatoes
Tomato puree
Squirt of ketchup
Basil and oregano
Black pepper
Sometimes I'll add ham or bacon to it as well. |
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By (user no longer on site)
over a year ago
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"Bolognaise is vile stuff. Having lived in Italy I can safely say I never saw it cooked once. "
It does get cooked just not in the form that Anglos know.
Same as half the Tapas that La Tasca et al do - most are never seen in that form in Spain. |
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By (user no longer on site) OP
over a year ago
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"Bolognaise is vile stuff. Having lived in Italy I can safely say I never saw it cooked once.
It does get cooked just not in the form that Anglos know.
Same as half the Tapas that La Tasca et al do - most are never seen in that form in Spain."
Many foreign dishes get adapted for local tastes, doubt you would get a chicken tikka masala as we know it in India.
I try and keep to traditional recipes from countries of origin and then add a twist!  |
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By (user no longer on site)
over a year ago
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"Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C...
Same here -but I use aubergines and courgettes too to make it extra healthy! The kids love it!! Healthiest meal of the week - except for my five veg cottage pie!! I use the leftover of mine and later it with slices of courgette and aubergine and then bake it with grated cheese on top! Lush! "
Sounds good Mav! Think I'd still miss my carbs though!! |
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If I get the chance to make it from scratch: oven roast some peppers, plum tomatoes, 1/4 of an onion, courgettes, garlic and basil and then throw them in a blender.
Slow cook beef mince with stock and red wine, another 1/4 chopped onion, mushrooms and maybe some more courgettes if you fancy. Pour in blended sauce and leave to simmer.
My skills don't extend to home made spaghetti, so open a packet of that muthafucka, cook that shit, put it on a plate and then pour bolognese in the middle.
And garlic bread.
You can't forget the garlic bread...
- Amy. x |
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By (user no longer on site) OP
over a year ago
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"If I get the chance to make it from scratch: oven roast some peppers, plum tomatoes, 1/4 of an onion, courgettes, garlic and basil and then throw them in a blender.
Slow cook beef mince with stock and red wine, another 1/4 chopped onion, mushrooms and maybe some more courgettes if you fancy. Pour in blended sauce and leave to simmer.
My skills don't extend to home made spaghetti, so open a packet of that muthafucka, cook that shit, put it on a plate and then pour bolognese in the middle.
And garlic bread.
You can't forget the garlic bread...
- Amy. x"
Haven't heard of that brand of pasta, is Muthafucka any good??
|
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"If I get the chance to make it from scratch: oven roast some peppers, plum tomatoes, 1/4 of an onion, courgettes, garlic and basil and then throw them in a blender.
Slow cook beef mince with stock and red wine, another 1/4 chopped onion, mushrooms and maybe some more courgettes if you fancy. Pour in blended sauce and leave to simmer.
My skills don't extend to home made spaghetti, so open a packet of that muthafucka, cook that shit, put it on a plate and then pour bolognese in the middle.
And garlic bread.
You can't forget the garlic bread...
- Amy. x
Haven't heard of that brand of pasta, is Muthafucka any good??
"
It's the Gha-HANG-Stah brand of spaghetti, yo! |
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By (user no longer on site) OP
over a year ago
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Some very good variations revealed...., here is how I do it.
Onion, celery, carrot and garlic, chopped and put in a blender with tomato puree and a bit of suger and a little water to make a thick paste which provides the flavour base.
Beef and Pork mince browned and the fat allowed to drain off.
Fry some smoked pancetta and the add the paste which is sweated off in olive oil and a dash of balsamic added once the paste takes on a bit of colour. Tinned tomatoes also blended and added together with the mince with some chicken stock, no wine.
A dash of lemon juice, salt and pepper for seasoning with thyme, basil, parsley in equal quanities and double the amount of oregano (the addition of dried herbs is where I deviate from the Italian recipe I was given, but I like them).
Cook slowly and add some parmesan at the end.
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By (user no longer on site)
over a year ago
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"Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C...
Same here -but I use aubergines and courgettes too to make it extra healthy! The kids love it!! Healthiest meal of the week - except for my five veg cottage pie!! I use the leftover of mine and later it with slices of courgette and aubergine and then bake it with grated cheese on top! Lush!
Ooooooh good idea!!! Kinda like a lasagne "
yep! I also sometimes use slices of raw potato in the layers, then bake until they are soft. Inspiration from Mousakka. |
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By (user no longer on site) OP
over a year ago
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"so do you all just serve the pasta plane ?
me I drain it and add butter toss round pan till all coated then tomato paste in and stir again till all the spaghetti is coated "
I normally cook a big batch, but if it is a small batch I always add the pasta to the sauce so it absorbs the flavour. |
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"Fry the mince, chuck the peppers, mushrooms, tomatoes and onions in to the meat. Add stock, Italian herbs garlic and oregano and leave to simmer. boil the pasta. Place cooked pasta on plate, spoon on bolognaise sauce and grate Parmesan cheese on top. Some black pepper and voila!
C...
Same here -but I use aubergines and courgettes too to make it extra healthy! The kids love it!! Healthiest meal of the week - except for my five veg cottage pie!! I use the leftover of mine and later it with slices of courgette and aubergine and then bake it with grated cheese on top! Lush!
Ooooooh good idea!!! Kinda like a lasagne yep! I also sometimes use slices of raw potato in the layers, then bake until they are soft. Inspiration from Mousakka. "
I use courgette as pasta... I have a spiralizer (like a pencil sharpener) which I use with the courgette to make 'pasta' but I like the sliced courgette and aubergine idea.... Shopping tomorrow lol |
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In order:
Olive oil
Onions 2 large
Celery 2 sticks, chopped
Garlic (1/2 - 1 bulb)
Beef mince (4/5) 2lb
Pork mince (1/5) 1/2lb
1 tin peeled tomatoes
Tomato paste (1 - 2 small tins, cheaper than tubes)
Carrot cut into small batons
Freshly ground black pepper
Sea salt
Cover, generously, with red wine
Worcestershire sauce (a good splash)
Fresh Basil leaves (add whole)
A sprig of fresh Rosemary (remove before serving)
Fresh Oregano (Greek is best)
Fresh Thyme
Dried Marjoram (unless you can get fresh)
Cover and cook low, and slow (use a diffuser plate) for 2 - 3 hours
Add sliced Portobello mushrooms 30 minutes before serving
Best cooked one day in advance / freezes well
Serve with pasta, top with fresh Basil leaves and grated Parmigiano-Reggiano |
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By (user no longer on site)
over a year ago
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Stab compartment.. place on a microwavable plate. Heat for 4:30 depending on wattage (not that anyone really checks)
Wait a minute or so before eating. Simples |
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By (user no longer on site)
over a year ago
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"Stab compartment.. place on a microwavable plate. Heat for 4:30 depending on wattage (not that anyone really checks)
Wait a minute or so before eating. Simples "
 |
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By (user no longer on site) OP
over a year ago
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"These are all recipes for a ragu not a traditional Bolognese.
Bolognese is a ragu common to Bologna
That doesn't contain minced beef."
most of the history I have read suggest that there was mince/off cuts of beef, pork and veal etc used, it was a peasant dish. The ragu's varied by region.
I guess the great thing about food is it can be adapted to suit everyone's personal taste, it is why bolognese is one of my favourites as everyone has their own twist on it. |
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"In order:
Olive oil
Onions 2 large
Celery 2 sticks, chopped
Garlic (1/2 - 1 bulb)
Beef mince (4/5) 2lb
Pork mince (1/5) 1/2lb
1 tin peeled tomatoes
Tomato paste (1 - 2 small tins, cheaper than tubes)
Carrot cut into small batons
Freshly ground black pepper
Sea salt
Cover, generously, with red wine
Worcestershire sauce (a good splash)
Fresh Basil leaves (add whole)
A sprig of fresh Rosemary (remove before serving)
Fresh Oregano (Greek is best)
Fresh Thyme
Dried Marjoram (unless you can get fresh)
Cover and cook low, and slow (use a diffuser plate) for 2 - 3 hours
Add sliced Portobello mushrooms 30 minutes before serving
Best cooked one day in advance / freezes well
Serve with pasta, top with fresh Basil leaves and grated Parmigiano-Reggiano"
Pretty much the same but I make mine with fresh pasta (I do make my own pasta but shop fresh pasta is ok if you don't have time) drain but keep some of the water from the pasta add some butter olive oil garlic salt n pepper.
I also use this as a base for a great chilly.
I don't add the fresh basil till the end and I use Greek basil. |
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By (user no longer on site)
over a year ago
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Ok fine dice onion and garlic, add the mince (no oil as supermarket stuff is fatty enough) brown it off, add basil,oregano, thyme, sage and parsley. Add chopped toms, or passata sauce, rinse the containers out with a little water, and cook slowly on a low heat for around an hour or so until the mince is nice and sift. Add a glug of balsamic vinegar and s little tom sauce, beef bouillon not oxo cook for a little bit longer season to how you like it and scoff it all as quickly as you can |
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