Thread: The quest for the perfect bolognese

^ Yes, start with a mirepoix, a mixture of onion, carrot and celery roughly chopped and cooked slowly in olive oil. I follow with mince, then tomato puree and a good splash of red wine, before adding tomatoes and chopped olives.

Forgot...I add chopped streamy bacon to the oil before cooking the onions.

Originally Posted by Troy

^ Yes, start with a mirepoix, a mixture of onion, carrot and celery roughly chopped and cooked in olive oil. I follow with mince, then tomato puree and a good splash of red wine, before adding tomatoes and chopped olives.

Olives. That's an interesting one.

Might give that one a try although my missus would definitely pick them out and give them to me!

Replace the carrot with finely chopped bell pepper and add mushrooms & garlic.

As Troy says a bit of fatty bacon.

Add spices and beef stock, I also chuck a little chili in to tinge the lips.

I usually add bacon (as I have done to the pot today), but went without it last week and used pancetta instead. Did you know the original recipe included milk? Tried that one too, but wasn't keen as I thought it cancelled out the flavours of the ragu.

If you want something tasty, do the opposite of what Jamie Oliver does.

Originally Posted by Jack meoff

If you want something tasty, do the opposite of what Jamie Oliver does.

Saw one of his recipes the other week and it was all over the show. Seemed like there was pretty much anything you could find in the back of your cupboard in the pot.

A plastic Cockney shit cnut he is

Use nutmeg and yes, a cup of milk towards the end adds a nice rich creaminess to it.
Also as someone mentioned swap out the carrot for bell pepper in the mirepoix.

Originally Posted by Cujo

Use nutmeg and yes, a cup of milk towards the end adds a nice rich creaminess to it.
Also as someone mentioned swap out the carrot for bell pepper in the mirepoix.

Nice one, cujo. Having tried it a couple of times, I'm not really a fan of the milk, but I'm definitely gonna try the olives in future, and the red pepper for carrot substitute will certainly get given a run out. I love red peppers.

Trust me on the star anise too, chaps. It's a winner.

Originally Posted by Jack meoff

Replace the carrot with finely chopped bell pepper

Sacrilege and it's certainly not Bolognese. Are you Canadian or something?

Originally Posted by Humbert

Sacrilege and it's certainly not Bolognese. Are you Canadian or something?

I knew that this thread could be contentious, which is why I entitled it the quest for the perfect bolognese rather than the most authentic.

The recipes I've been following for years are the ones that claim to be the most authentic and see bolognese as a meat sauce that sticks true to the onion, carrot and celery base etc etc.

You could call this a labour of love.

However, I think we should open it up and see what other TD members have to offer. After all, we're not Italian where the recipe has to be exactly the same as our ancestors have made it for 500 years and NOTHING else is acceptable!

Let's give it a go.

Originally Posted by Humbert

It's just not a mirepoix then. It's something else entirely. I ran into two Canadians here who bragged about their Bolognese. One used a dry package mix with bell pepper, the other used palm oil instead of olive oil and broccoli instead of beef. Both were perfectly awful. I think variations are just fine but I definitely would not call them Bolognese without the mirepoix.

Well, Humbert, I agree with you entirely, which is why I said that I always stick to what is generally perceived as traditional recipes with fresh ingredients (as you see from my opening post, link and picture). Or as traditional as you're gonna get when they fight from one street to the next over what is authentic in Italy.

That said, let variety be the spice of life. The more authentic the better, but if someone is gonna suggest a red pepper and it tastes good, then who am I to argue?

I'll give it a go even though it may noy be a true bolognese.

'Best Foods' sauce.

Originally Posted by tomcat

...regional variations of most Italian recipes add to the wonder of alta cucina..."autentico" in one region may be frankenfood in another...unlike in the north of Italy, my grandmother Apuglia's preparations never included dairy...as far as Bolognese is concerned, she used a 50/50 mix of pork and beef in her sauce to produce the richer flavor that her family loved...

Nice to have you hear, tomcat. I was hoping you'd chirp in a little earlier.

As you said, the controversy over bolognese and Italian food in general is also the wonder of good food; what's preferred in one town would be frowned upon in another.

Originally Posted by hallelujah

Nice to have you hear, tomcat.

A new ear trumpet purchased at Central Embassy, apparently.

Originally Posted by cyrille

A new ear trumpet purchased at Central Embassy, apparently.

Hear, here!

I've had about 6 pints, Cy.

Even the very best make mistakes now and then.

Can you have a day off?

I prefer the Sicilian style gravy myself.

Heres the two versions. Milk and Vino da collapso

Serious Ragù Bolognese

Can't find the vino one anymore. You add vino san's tomato and reduce till almost dry. Then add more vino and tomatoes and cook down to a ragu.

And for what its worth tagliatelle works better than spaghetti linguine penne radiatori.

And butter and black pepper the pasta. Its a sin but my priest is Irish and I say its Kerrygold.

Orrens
Half life becomes me.

Most important whatever you put in is, leave it in the fridge for at least a day before consuming.

Originally Posted by Jack meoff

Most important whatever you put in is

...disagree: some control over ingredients is necessary...i.e., avoid capers and anchovies...

Best to start with these...

Highly recommended by Luigi.

Spaghetti bolognese recipe using prego sauce.

https://www.prego123.com.my/recipes/spaghetti-bolognese