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The bollocknese thread
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By (user no longer on site) OP
over a year ago
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How do you make yours?
There are many ways to make a nice Bolognese; from the authentic to the jazzed up, anything goes in.
Does anyone make the authentic way any more, or is the out of the jar option just too convenient.
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"How do you make yours?
There are many ways to make a nice Bolognese; from the authentic to the jazzed up, anything goes in.
Does anyone make the authentic way any more, or is the out of the jar option just too convenient.
"
Always from scratch, the jar ones are disgusting!  |
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By (user no longer on site) OP
over a year ago
|
"How do you make yours?
There are many ways to make a nice Bolognese; from the authentic to the jazzed up, anything goes in.
Does anyone make the authentic way any more, or is the out of the jar option just too convenient.
Always from scratch, the jar ones are disgusting! "
I find them sickly and tangy.
What ingredients do you use? Do you make a veg base? |
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By (user no longer on site) OP
over a year ago
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"I make mine from scratch and the good thing about it is it's never the same twice"
That's what I like about making my own. I can add something different and change the taste. |
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By *ady LickWoman
over a year ago
Northampton Somewhere |
I use a basic tomatoe sauce jar, which would be rank on it's own but I add bacon, red wine, onion and carrots. 5% fat British mince always.
It's a quick meal which have once every 2 weeks roughly. |
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By (user no longer on site) OP
over a year ago
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"I use a basic tomatoe sauce jar, which would be rank on it's own but I add bacon, red wine, onion and carrots. 5% fat British mince always.
It's a quick meal which have once every 2 weeks roughly. "
That's basically what Bolognese is, although Italians don't use much tomato. |
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By (user no longer on site) OP
over a year ago
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"Easier and far tastier to make your own.
But it needs a little time to sit and let the flavours blend.
Served with freshly grated parmigiano. "
It's supposed to be slow cooked for an hour or so. |
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By (user no longer on site)
over a year ago
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"I use a basic tomatoe sauce jar, which would be rank on it's own but I add bacon, red wine, onion and carrots. 5% fat British mince always.
It's a quick meal which have once every 2 weeks roughly.
That's basically what Bolognese is, although Italians don't use much tomato."
Do they put carrots in? |
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By *eliWoman
over a year ago
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The traditional way (well how my grandmother taught me). Even down to the sofrito. I've not had it for ages now due to my inability to eat a normal sized portion of fresh pasta. Sad times. |
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By (user no longer on site) OP
over a year ago
|
"I use a basic tomatoe sauce jar, which would be rank on it's own but I add bacon, red wine, onion and carrots. 5% fat British mince always.
It's a quick meal which have once every 2 weeks roughly.
That's basically what Bolognese is, although Italians don't use much tomato.
Do they put carrots in?"
Yes. The base is a soffritto, made from very finely diced carrots, onion, celery and garlic. I use that base. |
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By (user no longer on site) OP
over a year ago
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"The traditional way (well how my grandmother taught me). Even down to the sofrito. I've not had it for ages now due to my inability to eat a normal sized portion of fresh pasta. Sad times. "
I use brown pasta because it doesn't affect my stomach like white does, and have a small portion. I like the sauce in a jacket potato too. |
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By (user no longer on site) OP
over a year ago
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"use passata and add.my own herbs spices and garlic . Bacon is delish
As for the mince I now roast it in the oven it adds a compleatly new flavour "
I might try that myself. I use passata because my son likes a lot of sauce. |
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By (user no longer on site)
over a year ago
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"I use quorn mince 
That must change the flavour quite a bit. "
Yeah the texture too. I tend to use a lot of veg though, the mince is just to pad it out a bit. |
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By (user no longer on site)
over a year ago
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"I never use a jar of it
Always make my own sauce and use mince ..
Its not authentic but i like it
Just beef mince?"
Yes ..
Like i said its not authentic |
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By (user no longer on site) OP
over a year ago
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"I never use a jar of it
Always make my own sauce and use mince ..
Its not authentic but i like it
Just beef mince?
Yes ..
Like i said its not authentic "
I don't know anyone except myself, my sister's neighbour and a couple of people on here who use pork and beef mince. I found some mixed in already in Morrisons once. The only problem was the fat content was higher. |
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By (user no longer on site)
over a year ago
|
"I never use a jar of it
Always make my own sauce and use mince ..
Its not authentic but i like it
Just beef mince?
Yes ..
Like i said its not authentic
I don't know anyone except myself, my sister's neighbour and a couple of people on here who use pork and beef mince. I found some mixed in already in Morrisons once. The only problem was the fat content was higher. "
I might try that... or use lardons |
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"How do you make yours?
There are many ways to make a nice Bolognese; from the authentic to the jazzed up, anything goes in.
Does anyone make the authentic way any more, or is the out of the jar option just too convenient.
Always from scratch, the jar ones are disgusting!
I find them sickly and tangy.
What ingredients do you use? Do you make a veg base? "
No, lean quality mince, onions, toms, puree or passata, provencale herbs and garlic, sometimes a little red wine. I don't use carrots or bacon, but I do like mushrooms and green pepper, and my secret ingredient is paprika, it gives a depth of flavour.  |
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By (user no longer on site)
over a year ago
|
"use passata and add.my own herbs spices and garlic . Bacon is delish
As for the mince I now roast it in the oven it adds a compleatly new flavour
I might try that myself. I use passata because my son likes a lot of sauce."
The roasted mince is delish  |
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By (user no longer on site)
over a year ago
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If you fry the minced beef first, until all the water has evaporated and the fat starts to render (crackle and spit), it cara_elises the beef, giving it a real beefy flavour. Season and add finely diced veg (onion, garlic, celery, carrots), cook until soft, before adding tomatoes/passata. Thicken with purée and stir in plenty of fresh chopped basil.
Fuzz |
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"If you fry the minced beef first, until all the water has evaporated and the fat starts to render (crackle and spit), it cara_elises the beef, giving it a real beefy flavour. Season and add finely diced veg (onion, garlic, celery, carrots), cook until soft, before adding tomatoes/passata. Thicken with purée and stir in plenty of fresh chopped basil.
Fuzz"
You can make beef taste beefy?
Fu ckofffffffffff.
 |
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By (user no longer on site) OP
over a year ago
|
"How do you make yours?
There are many ways to make a nice Bolognese; from the authentic to the jazzed up, anything goes in.
Does anyone make the authentic way any more, or is the out of the jar option just too convenient.
Always from scratch, the jar ones are disgusting!
I find them sickly and tangy.
What ingredients do you use? Do you make a veg base?
No, lean quality mince, onions, toms, puree or passata, provencale herbs and garlic, sometimes a little red wine. I don't use carrots or bacon, but I do like mushrooms and green pepper, and my secret ingredient is paprika, it gives a depth of flavour. "
I've not tried paprika; I use it with chicken quite often.
I use an Italian herb mix because I love the smell and taste. |
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By (user no longer on site) OP
over a year ago
|
"If you fry the minced beef first, until all the water has evaporated and the fat starts to render (crackle and spit), it cara_elises the beef, giving it a real beefy flavour. Season and add finely diced veg (onion, garlic, celery, carrots), cook until soft, before adding tomatoes/passata. Thicken with purée and stir in plenty of fresh chopped basil.
Fuzz"
I fry the soffritto first then add the mince and fry off the water. |
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By (user no longer on site)
over a year ago
|
"If you fry the minced beef first, until all the water has evaporated and the fat starts to render (crackle and spit), it cara_elises the beef, giving it a real beefy flavour. Season and add finely diced veg (onion, garlic, celery, carrots), cook until soft, before adding tomatoes/passata. Thicken with purée and stir in plenty of fresh chopped basil.
Fuzz
You can make beef taste beefy?
Fu ckofffffffffff.
"
It tastes beffier. So much so I've stopped using stock cubes and marmite.
Fuzz |
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By (user no longer on site)
over a year ago
|
"If you fry the minced beef first, until all the water has evaporated and the fat starts to render (crackle and spit), it cara_elises the beef, giving it a real beefy flavour. Season and add finely diced veg (onion, garlic, celery, carrots), cook until soft, before adding tomatoes/passata. Thicken with purée and stir in plenty of fresh chopped basil.
Fuzz
I fry the soffritto first then add the mince and fry off the water."
Fuzz |
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By (user no longer on site)
over a year ago
|
"If you fry the minced beef first, until all the water has evaporated and the fat starts to render (crackle and spit), it cara_elises the beef, giving it a real beefy flavour. Season and add finely diced veg (onion, garlic, celery, carrots), cook until soft, before adding tomatoes/passata. Thicken with purée and stir in plenty of fresh chopped basil.
Fuzz
You can make beef taste beefy?
Fu ckofffffffffff.
It tastes beffier. So much so I've stopped using stock cubes and marmite.
Fuzz"
Beffier?  Beefier!
Fuzz |
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