how do i make home made bolognase sause

[honey33]

hi all

how do i make it lol,.. when i make it with tim tomatoes and puree i still never get the SAUCE consistency like you do in a jar what am i doing wrong?.... i fry the mince add the onions and mushrooms tin tomatos half a tube of puree 1/4 of pint beef stock basil.... then boil it up and simmer for 20mins.......whwer am i going wrong.... thanks

[angiealf]

After frying mince add a level dessert spoon of plain flour to the pan and cook out for 2 minutes. Then continue as you normally do. Should help thicken things.
Or you could google Bolognase recipes and have a go at what ever comes up.

[honey33]

ive tried googling but comes up with recipes with too many ingredients i just want a basic quick sauce..... will cornflour mixed with water do the same thing as flour.... have you tried the flour ? how did it turn out?

[pastafreak]

NO flour...and no cornflour. A proper Bolognese cooks a good few hours...that's how it gets the consistency you are looking for.

[tamborine]

Let it blend by casserole in the oven for 30mins.

[Euphemia]

Before you add the tomatoes and puree add some Bisto or gravy browning. Also add half a teaspoon of sugar and a dessertspoon of olive oil. After adding the tomatoes and puree add some oregano/marjoram simmer slowly for a good 50 minutes

[pastafreak]

This is similar to what I do.......obviously,it can be adapted....but there are no thickening agents used.

60g/2oz butter
2tbsp extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
400g/14oz lean mince
2tbsp concentrated tomato paste
150ml/5fl oz red wine
Salt and freshly ground pepper
150ml/5fl oz meat stock
150ml/5fl oz full fat milk

Heat the butter and oil and gently sauté the veg until soft. Turn up the heat and add the meat-get it brown and break up the lumps. Add the puree and wine,stock and seasoning.Turn heat down to very low,and cook gently for 2 hours-adding a bit of the milk every 20 mins or so.
I suppose you could cook it in a slow cooker if you wanted.

[hc4361]

Leave the beef stock out, if you are using 1lb mince. You are putting too much fluid in it.
Leave it simmering for at least an hour.

[annie0000]

Not traditional, but in the interests of getting veg into the kids, I grate 1 very large or 2 medium carrots very finely (like pulp) and add it to the sauce - gives a lovely flavour and thickens it too.

[pastafreak]

annie...carrots ARE traditional....lol

[annie0000]

Maybe hiding them isn't traditional then ;o) - When my son was helping to make it one time, I had to leave out the carrots for obvious reasons.........kids both complained that it wasn't as tasty as usual. One day i'll reveal the truth!!

[honey33]

thanks for everyones info....will try it again on monday and let you all know how i get on....when you cook it on the hob do you cook it is a big sauce pan or a frying pan?

[annie0000]

I use a big saucepan.

[hc4361]

Saucepan

[EcclesCake]

I highly recommend Antonio Carluccio's recipe........

Tagliatelle with Bolognese Sauce

This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti.

Serves 4


500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle
60g (2 oz) Parmesan cheese, grated

For the ragu:

55g (1 ¾ oz) butter
55g (1 ¾ oz) minced prosciutto far or pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g (3 ½ oz) minced lean veal or beef
100g (3 ½ oz) minced lean pork
1 glass of dry red wine
A little beef or chicken stock
3 tbsp tomato paste
Salt and pepper

To make the ragu, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 ½ hours, adding more stock if the mixture becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the Parmesan cheese.

[pastafreak]

Almost the same as mine,Eccles....from Anna del Conte. I omitted the Pancetta for honey..though I would use it myself.

[bimbo123456]

I would use Passatta instead of the chopped tomatoes. It needs to cook for about two hours on a very low heat ideally.

[hammerman]

very quick and easy.

Fry mince and drain
Add carton of passata to mince
add tin/small bottle/carton of cheap red wine (i get mine in tescos)
Add garlic
add onions
add mushrooms
add squirt of tomato ketchup
add couple of glugs of worcester sauce
add few squirts of concentrated tomato puree
add salt and pepper
add some dried oregano or thyme

Simmer until sauce reduces and thickens a bit.

You can, of course, omit any of the above although i'd always use the passata and red wine as a base. You can also add anything that takes your fancy....i'll often add half a tin of baked beans or some peppers.

Also, when you do the spaghetti, just before it's fully cooked (al-dente), drain and add to the bolognaise and mix in....the (boring tasteless) spaghetti will then suck up all the flavours of the scauce and taste wonderful.

don't forget the fresh parmesan.

[honey33]

thanks very much everyone :-) i made it and it tasted quite good but my other half said it had no taste.. cheek of it lol.... i used a big bottle of passata and a ti of tomatoes.... and there was enough for another 2 meals so ive freezed some...... next time i will only use the passata and leave out the tin tomatoes