[Food] Spaghetti Bolognese - The Debate

[Screaming J]

Deffo put red wine in, and a dash of Lea and Perrin's. The thing I have changed is to bake the mince in the oven for a bit first before cooking it. Makes it browner rather than greyer and a bit tastier imho. You just need to work a little harder for a minute or two breaking it up when transferring from baking tray to pan.

 

[Yoda]

Personally, I tend to go with a slight variation of the traditional the Ragu di carne alla bolognese and have been told by a Roman that mine is as good as the top restaurants in Roma.

500g Minced beef
250g Minced pork
250g Chopped pancetta (porchetta would be more preferable)
400g Tin chopped tomatoes
1 Large onion
2 Sticks celery
1 Large carrot
1 glass of red wine
300ml whole milk
salt
pepper
small pinch ground cloves

First, prepare the vegetables: small diced
Gently fry the pancetta together with the vegetables and a little olive oil, the pancetta must be almost melting
Then add the minced meat to the pot and sauté gently until cooked through
Season with the salt, pepper & cloves
Then blend with the wine, mix gently until the alcohol has completely evaporated.
At this point add the tomato to the meat and bring everything to a boil.
Then add the milk, cook for 90 minutes, stirring occasionally.

 

[Bakero]

Soy sauce....... in spag bol ?

FFS

The fact that you're having spag with your bol is a far greater crime than a bit of umami-boosting soy.

 

[Mr Putdown]

Personally, I tend to go with a slight variation of the traditional the Ragu di carne alla bolognese and have been told by a Roman that mine is as good as the top restaurants in Roma.

500g Minced beef
250g Minced pork
250g Chopped pancetta (porchetta would be more preferable)
400g Tin chopped tomatoes
1 Large onion
2 Sticks celery
1 Large carrot
1 glass of red wine
300ml whole milk
salt
pepper
small pinch ground cloves

First, prepare the vegetables: small diced
Gently fry the pancetta together with the vegetables and a little olive oil, the pancetta must be almost melting
Then add the minced meat to the pot and sauté gently until cooked through
Season with the salt, pepper & cloves
Then blend with the wine, mix gently until the alcohol has completely evaporated.
At this point add the tomato to the meat and bring everything to a boil.
Then add the milk, cook for 90 minutes, stirring occasionally.

.

Since when has Vino Bianco been red?

https://ricette.giallozafferano.it/Ragu-alla-bolognese.html

Agree with your 50:50 pork and beef mix mind, makes huge difference. We ask for 20% fat in the mince.

 

[Leekbrookgull]

Just make it hot !

 

[Bakero]

Personally, I tend to go with a slight variation of the traditional the Ragu di carne alla bolognese and have been told by a Roman that mine is as good as the top restaurants in Roma.

500g Minced beef
250g Minced pork
250g Chopped pancetta (porchetta would be more preferable)
400g Tin chopped tomatoes
1 Large onion
2 Sticks celery
1 Large carrot
1 glass of red wine
300ml whole milk
salt
pepper
small pinch ground cloves

First, prepare the vegetables: small diced
Gently fry the pancetta together with the vegetables and a little olive oil, the pancetta must be almost melting
Then add the minced meat to the pot and sauté gently until cooked through
Season with the salt, pepper & cloves
Then blend with the wine, mix gently until the alcohol has completely evaporated.
At this point add the tomato to the meat and bring everything to a boil.
Then add the milk, cook for 90 minutes, stirring occasionally.

Sounds good but you've got the wine and milk the wrong way round.

 

[Muzzy]

Top tip for cooking the mince...

Cook mince until well browned and the liquid has all evaporated. Add the Tom purée to the mince whilst cooking the mince off.

No need to drain the mince, draining loses the flavour.

 

[Notters]

Top tip for cooking the mince...

Cook mince until well browned and the liquid has all evaporated. Add the Tom purée to the mince whilst cooking the mince off.

No need to drain the mince, draining loses the flavour.

A lot of people, even chefs on TV, seem to grey the meat rather than brown it.

 

[Muzzy]

That’s just laziness! [emoji849][emoji23]
Browning the meat properly definitely makes a difference.

 

[Boroseagull]

Does nobody else add a fresh chilli to their recipe?

 

[Is it PotG?]

Delia knows......

 

[mune ni kamome]

That’s the sort of slop you feed to a Chinese Snub Nosed Monkey. It might well be both amazing and 40 years old but it is not a Bolognese sauce.

I’m the most mild mannered bloke you’re ever likely to meet, but if you served me a spaghetti bolognese with chopped banana in it, I would muster all my remaining strength to punch you hard in the face.

Ha! Next time you have a Spag Bol take a bite from a piece of banana at the same time. It’s one of those combos made in heaven, like the famous marmite and instant coffee powder

 

[Goldstone1976]

Making my first home made baked beans tomorrow, the haricots are now soaking. Looking forward to making this “classic”

I'd be interested to know how this goes please. I've tried three times. Every time I've ended up with bullets that tasted far inferior to Heinz If you're happy with yours, I'd be interested in the recipe.

On-topic: 66:34 Beef: pork mince, pancetta, white wine, full cream milk, bay leaf, oregano; simmer for at least 12 hours; leave at least 24 hours before eating to infuse.

 

[ManOfSussex]

I'm use both red wine and Lea & Perrins in mine. Plus an Oxo cube when browning the mince and diced, but not too many of them, mushrooms.

 

[Official Old Man]

Red wine in gravy is a must. But someone tell my wife not to use my £25 bottle of Faustino Gran Reserva again.

 

[Grassman]

That’s the sort of slop you feed to a Chinese Snub Nosed Monkey. It might well be both amazing and 40 years old but it is not a Bolognese sauce.

I’m the most mild mannered bloke you’re ever likely to meet, but if you served me a spaghetti bolognese with chopped banana in it, I would muster all my remaining strength to punch you hard in the face.

He’s probably using one of those famous Italian bananas which you see growing next to the olive trees! For the first time in history on here, I agree with a Palace fan. Fancy a pint Mr Putdown?

 

[McTavish]

Red wine in gravy is a must. But someone tell my wife not to use my £25 bottle of Faustino Gran Reserva again.

25 quid for Faustino? Bit steep.
https://groceries.asda.com/product/rioja/faustino-i-gran-reserva-rioja/1294485

 

[RandyWanger]

Red wine, yes.

 

[zefarelly]

I'm not a fan of milk, maybe a splash at most. a little red wine yes . . . .If I want a winey sauce I'll go French.

GARLIC, must have a generous amount. and some oregano/paprika, just a little.

I tend to cook mine with a little stock and tomato pouress for some time then add tinned chopped tomatos/passatta near the end . . . I don't like the over cooked/burnt tomato flavour. I prefer a lighter fresher taste to them.

TBH, mine varies but generally follows the classic basic recipe.

oh, and half a pound of permesan on top

 

[Bakero]

Ha! Next time you have a Spag Bol take a bite from a piece of banana at the same time. It’s one of those combos made in heaven, like the famous marmite and instant coffee powder

I checked google to see if this was "a thing" but it seems like you're a lone wolf. Though I did find a couple of recipes for banana peel bolognese.

I'm intrigued. Was this combination the result of inspiration, serendipity or marijuana?