FabSwingers.com forum: Bolognaise challenge

By (user no longer on site) OP
over a year ago

Ok, I'm sure we all think we cook the best bolognaise, but how do you make yours?

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By (user no longer on site)
over a year ago

"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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By *erbyDalesCplCouple
over a year ago

Derbyshire

"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!

Mrs ddc)

Mr ddc

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By (user no longer on site)
over a year ago

I eat your mum's.

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By (user no longer on site)
over a year ago

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 *risky_MareWoman
over a year ago

...Up on the Downs

Nah, Provencal herbs and Paprika!!

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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) OP
over a year ago

Hmmmm, some interesting concotions!

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By (user no longer on site)
over a year ago

I'm eating mine now

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By (user no longer on site)
over a year ago

My own special secret private recipe

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By *heBirminghamWeekendMan
over a year ago

here

Beef and pork mince - finely ground

Sundried tomatoes

Plum tomatoes

Garlic and onion

Slowly slowly !!

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By *overs14Couple
over a year ago

norwich

I use mince, mushrooms, onion, celery, carrots and garlic. Add a tin of chopped tomatoes, some beef stock, worstershire sauce and red wine and stick it in the slow cooker all day.

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By (user no longer on site)
over a year ago

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) OP
over a year ago

A few recipes getting closer to mine.......

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By (user no longer on site)
over a year ago

"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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By *ingle Beds LassWoman
over a year ago

Bedfordshire

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

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

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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By (user no longer on site)
over a year ago

I put beef mince, ham/pancetta/bacon in mine. Oregano,basil,onions,garlic,carrot and a glug of red wine.

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By *ingle Beds LassWoman
over a year ago

Bedfordshire

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 *eyondCuriousWoman
over a year ago

Shrewsbury

Onion

Garlic

Beef mince

Mushrooms

Tinned tomatoes

Worcestershire sauce

Pasta water

Cook for ages and ages

Serve, cover in cheese and grill until bits of the spaghetti are crispy

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By (user no longer on site)
over a year ago

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 *leasures4Couple
over a year ago

East midlands

I add Vodka to mine and simmer for a good few hours.

Mrs

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By (user no longer on site)
over a year ago

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 *obbytupperMan
over a year ago

Menston near Ilkley

Make the sauce the day or two days before, the same goes for stews and soups. Don't be in a hurry.

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By (user no longer on site)
over a year ago

Peppers don't belong in a bolognese sauce!!!

That is all.....I'm not giving away my recipe

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By (user no longer on site) OP
over a year ago

"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) OP
over a year ago

"Peppers don't belong in a bolognese sauce!!!

That is all.....I'm not giving away my recipe

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By (user no longer on site)
over a year ago

"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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By *effrey45Man
over a year ago

Lytham

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

"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

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

"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)
over a year ago

However you make it, add a teaspoon of mint sauce once served!

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By (user no longer on site) OP
over a year ago

"However you make it, add a teaspoon of mint sauce once served!"

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By (user no longer on site)
over a year ago

"However you make it, add a teaspoon of mint sauce once served!

Lol i swear its good!!

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By (user no longer on site) OP
over a year ago

"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

"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

Bolognaise is vile stuff. Having lived in Italy I can safely say I never saw it cooked once.

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By (user no longer on site)
over a year ago

I get sweet to make it

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By (user no longer on site)
over a year ago

"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) OP
over a year ago

A lot of recipes going for red wine......hmmmmm

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By (user no longer on site)
over a year ago

"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

"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

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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By (user no longer on site)
over a year ago

no homemade pasta recipes or tips ?

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By (user no longer on site) OP
over a year ago

no homemade pasta recipes or tips ?

The Italians swear by good quality dried pasta, if it is good enough for them.....

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By *radleyandRavenCouple
over a year ago

Herts

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

"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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By *radleyandRavenCouple
over a year ago

Herts

"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)
over a year ago

I just order it from prezzo

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By (user no longer on site) OP
over a year ago

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 *r and mrs sanddancerCouple
over a year ago

BOLDON COLLIERY

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

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By (user no longer on site)
over a year ago

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 *inkalottieWoman
over a year ago

BURNLEY

I always put red wine in mine! I thought I was the only one! I told a chef friend and he thought I was bonkers! -chuffed!

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By (user no longer on site) OP
over a year ago

"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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By *ingle Beds LassWoman
over a year ago

Bedfordshire

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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By *ighclassfunMan
over a year ago

Cheshire

Beef mince

Pork mince

Tomatoes

Onion

Garlic

Grated carrots

Grated celery

Chopped mushrooms

Red wine

Herbs

Genuine bolognese

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By *ristol HellfireMan
over a year ago

Bristol

[Removed by poster at 24/06/15 01:59:18]

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By *ristol HellfireMan
over a year ago

Bristol

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 *hole Lotta RosieWoman
over a year ago

Deviant City

I occasionally add tinned pinapeapple chunks to mine

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By (user no longer on site)
over a year ago

These are all recipes for a ragu not a traditional Bolognese.

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By (user no longer on site)
over a year ago

Garlic

onions

quorn mince or meatballs

peppers

herbs

tin of chopped tomatoes

Dash of Lea n perins

tomato puree

sometimes some frozen chili

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By (user no longer on site)
over a year ago

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

"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

"These are all recipes for a ragu not a traditional Bolognese."

Bolognese is a ragu common to Bologna

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By *ingle Beds LassWoman
over a year ago

Bedfordshire

"I occasionally add tinned pinapeapple chunks to mine

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By (user no longer on site)
over a year ago

"These are all recipes for a ragu not a traditional Bolognese.

Bolognese is a ragu common to Bologna"

That doesn't contain minced beef.

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By (user no longer on site) OP
over a year ago

"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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By *ony HardcockMan
over a year ago

Shepperton

"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

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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