How do YOU make bolognese?!
How do YOU make bolognese?
Submit your own bolognese recipe here and I will love you forever.
As an honorable student, I am on a mission to create the UK's best spagbol. And who knows, maybe the world's best spagbol! I have my own recipe which has improved over the years by taking ideas from others, but I want to make it even better. I promise I will share the final product.
1 week ago
Scouser, "jar of sauce" is NOT in my cooking vocabulary.
1 week ago
Oooh I like the chorizo idea, Sarah. I do use mince, and sometimes some bacon too. The chorizo could replace the bacon in mine. Yummeh! There's enough fat in chorizo and mince to not have to use any oil to cook it.
Answers:
1 week ago
Scouser, "jar of sauce" is NOT in my cooking vocabulary.
1 week ago
Oooh I like the chorizo idea, Sarah. I do use mince, and sometimes some bacon too. The chorizo could replace the bacon in mine. Yummeh! There's enough fat in chorizo and mince to not have to use any oil to cook it.
My recipe differs from the traditional in that I use shredded leftover beef roast for the meat. I cook the roast in a crock pot all day until it's very tender and we make a meal of it. The next day the meat shreds easily. When added to the traditional sauce ingredients it really soaks all the juices up wonderfully.
LINGUINE ALLA BOLOGNESE
4 tbsp. butter
4 tbsp. olive oil
3/4 c. finely chopped salt pork or fat bacon
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 lb. ground round beef
1 strip lemon peel
1 bay leaf
1/2 c. tomato puree
1 1/4 c. rich beef stock
2/3 c. dry white wine
Salt, freshly ground pepper, and grated nutmeg
1/2 c. heavy cream
1 lb. linguine
Freshly grated Parmesan
Butter
Heat butter and olive oil in a large thick-bottomed frying pan; add finely chopped fat salt pork (or fat bacon), onion, carrots and celery; saute over a medium heat, stirring occasionally. Stir in ground beef and brown evenly, stirring continuously. Add lemon peel, bay leaf, tomato puree, beef stock and dry white wine; season to taste with salt, freshly ground black pepper and nutmeg.
Cover pan and simmer gently for half an hour, stirring occasionally. Remove lemon peel and bay leaf and simmer, uncovered, for another half hour, or until sauce has thickened slightly. Add cream and simmer for 2 to 3 minutes more. Cook linguine in boiling, salted water al dente. Drain and serve the Bolognese Sauce and freshly grated Parmesan. Serves 6.
fry organic mince add onions swet them down pinch of fresh mixed herbs brown off meat add mushrooms tomatoes swet off add oxo cube then jar of sauce leave 20 minutes if ya can lol turn off heat let cool fridge it in a container eat next day all flavours have been released boil pasta salt pepper cheese garlic bread get dippin n slurpin hope this helps. munchies now geez
BOLOGNESE SAUCE
2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper preparation
Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month
Spagbol is great comfort food and I like it because although it takes a good while to make it, you can basically leave it to cook and go away- wash your hair...do whatever for the time it takes to make the sauce.
I get 4 cans of whole plum tomatos, put it in a pan juice..seeds and all. Peel an onion chop it in half put both halves in the pan. Put in a little butter and a couple of spoonfulls of oil. One whole clove of garlic, a generous pinch of basil and oregano some salt and pepper and a bay leaf.
Leave it to simmer for around an hour, stir now and then.
Next, take a pound of lean minced steak and chopped onions, fry it gently in some oil. Remove the garlic clove, onion halves and bay leaf from the sauce and add the meat. Leave the whole thing on a gentle heat for around 30-40 minutes.
Get a big pan of water, bring it to the boil, cook the spagetti until it's tender, Drain it and rinse it. Put a lteaspoon of butter into the empty hot pan and put the spagetti back in there for a minute or two to give it a nice glossing coating.
Serve it right away with a little bit of grated nutmeg on the top or parmasan if you like cheese.
S
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Soften some onion and garlic in a pan and add some fresh or canned chopped tomatoes, couple of dashes of worcestershire sauce, splash of chilli sauce, mustard seeds, salt, pepper and basil and add a carton of passata to thicken up. Add mushrooms and some red wine if required. Then add some mince beef and once the beef is cooked simmer for at least 30-50 mins or a couple of hours in a slow cooker. It usually tastes better the next day so allow to cool and chill in the fridge and heat up the next day as the flavours are more intense.
Mine isn't an official bog sauce.....there is no mince in it.
1 onion, chopped.
handful of mushrooms, sliced
1 courgette, diced
500g chorizo, sliced
2 tins toms
seasoning
Fry off the onion in a little oil. Add chorizo, courgette, mushrooms. Put on lid and cook for 5mins or so. Add toms and cook down until sauce thickens. Serve with fresh egg pasta and nice crusty bread.
and you can leave out the chorizo for veggies.
Don't use the jars of processed rubbish. For your sauce use a couple of value tins of chopped tomatoes & add garlic, an Oxo cube or two, (you can use veggie cubes if you wish), extra tomato puree to give it more tang, olive oil, a few drops of Worcester Sauce, a couple of teaspoons of soy sauce, & perhaps a bit of red wine. If the sauce is a little thin after adding all these ingredients just reduce it for a bit to thicken it. Yum.