Hi

does anyone have a home made recipe for bolognese sauce, preferably not one with loads of dry herbs, I am looking for a genuine recipe.

Thanx

8 tbsp veg oil
1 onion (chopped)
1lb mince pork
2 jars passata tomatoes
1 tin tomato puree
1 tsp salt or season to taste
parsley (fresh or dried)

fry chopped onion until nearly brown, brown mince and add rest of the ingredients, cook slowly for a good hour until the oil is on the surface. best when cooked for a long period on a slow heat, stir occasionally.

1lb beef mince,
1 onion (diced)
1 tin chopped tomatoes,
1.5 tbsp tomatoes puree,
1 bay leaf,
1 tbsp marmite,
1 clove garlic (finely chopped)
1 LEVEL tsp mixed herbs,
1tsp sugar
Water

Dry fry mince in pan, remove put in sieve pour boiling water over to remove fat.
Put back in pan add all the above ingredients. cover with water, bring to the boil and simmer for 45 mins stiring ocassionaly add more water DONT LET IT DRY OUT.
Remove bay leaf before serving
We always make this the night before and reheat the next day
Enjoy

Never put marmite in the sauce, must give it a try, does it make it more savoury? Can you taste the marmite in it. I don't pour boling water over the mince, don't you use oil to fry onions etc.

will try Ellie48 recipe as it sounds nice! I dont like marmite but thanx for the recipe.

thanx

I make my bolly with minced beef, fried off with onions and garlic, then add chopped tinned tomatoes, tomato purée, red wine, mushroom ketchup or Hendersons Relish a large pinch of italian dried herbs and chopped carrots. I add a little water if needed.

Leave to simmer for about an hour and a half then add chopped mushrooms, simmer for about 5 mins then serve with grated cheese on top.

Hi cornetto

We dont fry anything in oil as we dont like it and also it kills us all that grease lol
Also the marmite gives it a hint of something and does not overpower the sauce.
You are simmering the onions so no grease. We think it the onions taste sweeter?
Go on give it a try lol
Maxlita subsitute marmite for 1 oxo cube.

Rosti will try your recipe ty
We all like spag bol lol

Hi rosti hope you are well and not working too much! I like carrots in mine and mushrooms but my son doesn't like mushroom so I don't put them in. You would put put ketchup in it that sacralige and Hendersons Relish? Yuk

I tried Spaghetti Bolognaise from Simon Hopkinson "The Prawn Cocktail Years" (sorry copyright) and must say I would now use this recipe everytime if I have the time. Can I say it includes beef mince, chicken livers and milk. Gorgeous. Otherwise it just changes depending on the store cupboard and just gets renamed accordingly.

No cornetto, not tomato ketchup.

Tomato Purée
Mushroom Ketchup or Hendersons Relish (instead of Lea and Perrins), both of these I started using when my daughter went completely vegetarian and I used them with "fake mince" for her. But I like the flavour they give so have carried on using them even when I use beef.


Not working at all I'm afraid, I went back for a week but it was too soon and I relapsed so been signed off again.

I thought you meant Ketchup, sorry. I@m sorry you had a relapse hope you feel better soon.

You may all be disgusted by this but it does taste good i promise, I like to add a spoon of Branston Pickle to my spag bol, may sound strange but it works!

I think the secret is to slow simmer for hours - Old thatch, your recipe sounds the same as mine but whats with the milk? How much please? I recemtly had a fantastic recipe for soup & walnut bread from Old Thatch - absolutely FANTASTIC - she mentioned she used left over mash in hers, so following the Maestro, I used some leftover mashed potatoes to thicken a Mushroom soup WOW It was just beautiful - thanks again for the tips old Thatch, keep em coming please regards Lesley 50 1

Oh Gosh Lesley it's all trial and error. As I said I never throw anything away and I just happened to have the mash. Thank you anyway.
The idea of the milk, 200ml for a total of 400g of meat (including the livers) added 1 hr before end of cooking time and then 100ml of whipping cream added 30 mins before cooking time, is to make the final dish unctuous and creamy and it does work. This isn't the first recipe I have seen with milk added.
PLEASE can someone help me? ROSTI is usually good at computer dilemmas. I do not now get email reminders when somebody replies to a topic even though I do tick the box. I have had a newer version of Norton installed could this be the problem or can you offer advice? I have to keep checking every conversation again and again. Thankyou

Thanks Old Thatch I will certainly give that a go - it sounds my sort of meal kindest regards Lesley50 1

Tamasin's ragu recipe has milk in it too, [link] I haven't seen whipped cream used before though. That is interesting.

I thought I saw a recipe from gastrosurf here for a pasta sauce with milk in it too, or maybe that was on another thread somewhere.


Old Thatch, I have replied on your other post about the computer.

Spaghetti Bolognaise
Ingredients

4 tbs Olive oil
3 anchovy fillets in oil
1 carrot finely diced
1 stick of celery finely diced
1 large onion finely chopped
6 cloves of garlic finely chopped or crushed
5 rashers of dry cured smoked streaky bacon cut into thin strips
500g of lean steak mince
1 bottle of full bodied red wine
2 tbs sugar
1tsp Worcestershire sauce
A medium size glass of milk
2 tablespoons of dried oregano
1 whole nutmeg
1 large jar of Passata
2 whole Star Anise
2 handfuls of picked whole Basil leaves
Salt
Pepper
Spaghetti
A block of Parmigiano Reggio

Method
In a large deep nonstick frying pan heat the oil on a medium to high heat and add the anchovy fillets. When the start to disintegrate add the bacon and cook until lightly browned.

Add the celery and carrot and cook for 2 minutes, then add the onion and garlic and cook until they are soft and starting to colour. Add the steak mince and mix well with the other ingredients.
When partly browned add the Star anise ( they will be removed later so don’t break them up). Once the mince is nicely browned add the bottle of the wine

Let the wine reduce stirring occasionally until it has almost all gone. Add the milk and then grate about 1/3 of a nutmeg into it.
Stir in the milk and keep stirring it until it has nearly all been absorbed.

Remove the two Star Anise

Add the Passata and Oregano Worcestershire sauce and sugar and stir well.
Turn the heat down to a gentle simmer and leave for about 45 minutes stirring occasionally.

When it has the consistency of a thick meaty ragu season generously with lots of salt and freshly ground black pepper.
Add the fresh Basil and stir in until it has wilted and gone dark green (if cooking this the day before, add the basil when you re-heat the bolognaise)

Cook spaghetti according to taste and serve on hot plates with a good dollop of sauce and freshly grated parmigiano.

Serve with hot Garlic Ciabatta.

ENJOY

Ferran it probably tastes great, but I have a life, your recipe takes too long. Prefer the simpler version.