Perfect Bolognaise

Bbface

Uncalled for, you have no idea how this situation arose.

My mum was from Tuscany so we never had spaghetti Bolognese as such. The sauce for the pasta (any kind) was sometimes vegetarian or more often meat based using pheasant, rabbit or occasionally pigeon. They never used minced beef or pork but sometimes chunks of beef.
I have cooked game meat in a basic pasta sauce but nowadays use minced beef.
My mother must be turning in her grave!
I have also added mushrooms to her recipe. She only used mushrooms in the autumn when she had foraged in the woods for wild ones. Im not confident enough to do that so they come from Sainsbury's.
I use,
Carrots, onions, garlic, mushrooms and celery. Chopped up and gently fried for about 5 mins. in olive oil together with basil, parsley and oregano. Add the meat and brown it, add a large tube of tomato puree and a pint of water or beef stock. Bring to the boil then add 3 or 4 slivers of lemon peel. Simmer for a couple of hours until thickened. Remove the peel before serving.
My daughter in law recently told me about adding the rind of a piece of parmesan cheese to the sauce which I tried and I think it made it very tasty.

I have never heard of adding milk , is it a new thing

Good tip about sugar.
I forgot to say grate lots of parmesan on top.

Mistyday6 If you look at Forums you will see the heading Estrangement if you move your post to there you will find lots of kind, helpful and experienced people who will offer you support. Kindest thoughts

I add Quorn mince to mine to make it go further - totally undetectable, even to very fussy Mr R!

Re celery, an Italian relative of Fil who once served us a delicious tomato sauce (not Bolognaise) with pasta, told me it was essential to add finely chopped celery. He invariably kept some of his sauce in the fridge, ready to go.

Wow. So many lovely recipes. Thank you.

Beswitched

Wow. So many lovely recipes. Thank you.

Yes, thanks everyone.

Witzend

Re celery, an Italian relative of Fil who once served us a delicious tomato sauce (not Bolognaise) with pasta, told me it was essential to add finely chopped celery. He invariably kept some of his sauce in the fridge, ready to go.

Well, if I ate his sauce, I'd spend the rest of the evening scratching as I'd come out in hives!

I can't eat onions or garlic but fry some asafoetida powder before adding the other ingredients. Gives the flavour without the tummy problem.

I’ve found that cooking the sauce slowly in the oven,rather on the hob really improves the flavour. The same goes for chilli.

I agree Fishpieplease

Fishpieplease

I’ve found that cooking the sauce slowly in the oven,rather on the hob really improves the flavour. The same goes for chilli.

My Italian friend says absolutely not in the oven! 2-3 hours on the hob, but keep an eye on it. She says start with base of diced onion celery carrot, add strips of Parma ham and the mince, when brown add white wine and Passata (no garlic), bay leaves, cloves and black pepper and stock cube.
I did this other day, it was marvellous!

Better still, use a slow cooker.

Monica definitely, four hours in the slow cooker on Friday, half frozen, the rest with fresh pasta and parmesan.

M0nica

Better still, use a slow cooker.

Reading that made me think that I may not have switched on the slow cooker as there are no food smells wafting through!

Lucca if I make enough for twice I reheat it next time in the oven and its delicious.

Callistemon Glad I saved your supper!!

Yes, it's still simmering nicely, thank you!

I've always added as much veg as possible to ragu - cut up fine or grated, to smuggle it past the kids.

nadateturbe

Lucca if I make enough for twice I reheat it next time in the oven and its delicious.

If I make enough for two I end up eating one and a half !!

Lucca I don't blame you. I would love to but I have to have small portions.

Off topic a little but just wondering how long folk keep parmesan in the fridge. It usually has a short use by date on the package.

All the above recipes looks good.