The Best Bolognese sauce ever? Help!

[Orang Utan]

You shouldn't really use red wine at all for cosmetic reasons apart from anything else.

eh?

 

[Maurice Picarda]

Stew 2lbs mirepoix in butter for 30 minutes. Add 2lbs beef mince and salt. Brown. Add a bottle of white wine, reduce by ⅔. Add pint milk and ¼ tsp nutmeg, reduce by 2/3. Add 3 tins of chopped tomatoes (decent quality). Simmer very gently for four hours. Makes about 20 servings, freezes well. Serve with tagliatelle, butter and parmesan

This recipe is better, more authentic, and more concise than all the others posted on this thread. Fact.

I approve. Except that it would only be 20 servings for elves or toddlers. It would do eight grown ups, at a push.

 

[cliche guevara]

Well you took too long to reply so I put it in anyway

Tastes alright, but I put too much nutmeg in

 

[potential]

minced beef is nasty...

stewing/chuck steak.
2 tins of chopped tomatoes
2 small onions
garlic
mixed herbs
splash of worchester sauce.
1 1/2 hours in the oven in a cast iron pot...

bingo... serve with some quality cheese

 

[Cheesypoof]

500g steak mince
6 cloves garlic
one red onion
olive oil
load of mushrooms
Two cans chopped tomatoes
half bottle of red wine
balsamic vinegar
black pepper
Mixed herbs
ROSEMARY
BASIL
THYME

I made that last night and it was so good -just do it really slow for about three hours. It will still be nice after an hour, but after a few hours it will be amazing. Be patient, slow cook keep letting it simmer, and add more wine, water, or beef stock if you have it. As you simmer for a few hours, the garlic will melt into the sauce perfectly and your result will be sweet. Fresh herbs like rosemary and torn basil will transform it into something really special. No need for pancetta, bacon or chorizo, just stick to beef mince but if you want to add other meats, maybe a little pork or veal. Chicken livers are often recommended too, according to old home economics recipes and I'd wager that they add depth to it. The secret of the sauce is in the slowless of cooking - twill be better the next day anyway.

 

[ajdown]

Strangely enough, we had spag bog this evening. My own recipe, apologies for the purists.

Sainsburys minced pork
Bacon (cut fine)
Mushrooms (cut fine)
Celery (chunked)
Onion (cut fine)
Creamed Tomato (carton from Sainsburys)
Tomatoes (diced)

Cooked all that up in a frying pan with a little olive oil added, adding a splodge of garlic, basil, oregano and coriander as it cooked, then added the carton of creamed tomato, then stirred it occasionally over a gentle heat for about half an hour, then cooked the spaghetti whilst the garlic bread went in the oven, and it came out very well considering.

 

[Cid]