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Mine needs a bit of a kick
(add a small cube of dark chocolate and a bit of chilli and a dash of pepper)
But mostly fucktons of Worcestershire sauce.
A little bit of oyster sauce can be alright too, but that's a bit non-traditional, I think.
Massive this to Balsamic
Whole bulb, not the clove
His Bolognese is the best.
chocolate is SWEET
will add depth & a bit of robustness to the flavour, it wont make the concoction taste of chocolate or sugar.
Like, literally 3 or 4 hours just gentle simmering.
I'll see myself out.
mustard powder is what you're after.
sometimes throw in a little chilli as well.
The correct answer (for chilli perhaps more than bolognese), which has not yet been mentioned, is honey. A few large spoonfuls of honey. Other stuff too of course, mainly what the_dazzled mentioned.
Eat my chilli and tell me I'm wrong.
So technically it's HIS special ingredient.
that's a standard ingredient. it's not bolognese if it does not contain chicken livers.
the real secret ingredient is homemade chicken stock because who does that? and also using enough salt and nutmeg
Nutmeg. Hmm interesting.
You can pm me it if you don't want to share it with the proles.
royter seems to know what's up.
but use some proper stock instead of water!!!
that's how it's traditionally made.
i dont like liver though so i dont use them
i almost fell for the trolling until the happy shopper cheese.
chilli, pepper, Worcestershire sauce, mussels, pesto, balsamic vinegar, oyster sauce, a massive fuck off clove of garlic, chocolate, liver, marmite, mustard, anchovies, brown sugar, oregano and thyme.
I’d also suggest a bin might come in handy.
don't let anyone see you though cos they all start crying.
with some sugar
Diced and first thing in the pan
really helps to bring out the flavour of the meat.
don't knock it 'til you've tried it.
That's just wrong
Don't even like spag bol.
i put all kinds of stuff in it.
serve with brown spaghetti and drizzle some good quality virgin olive oil over it before you add the bologanise.
pile the bolognese right up and then tear some fresh basil over it, then add fuck loads of parmesan AND mature cheddar
oh yeah baby
because I'm really lazy
twas very nice
and added milk to it and it was delicious! he was just experimenting but it turned out really nice, not sure why though
and i was all like, "I'm a man. don't question me."
Just put what you like in, but I like:
minced beef AND minced pork OR minced veal OR pancetta
passata OR plum tomatoes
and simmer it for bloody hours.
and a single, lonely bay leaf
Three veg is very good though:
- very finely diced onion, carrot and celery
Never ever do that. That would very bad.
In fact - anything with Okra would be bad. I prefer my lady's fingers on lady's hands.
Brown your meat/soya/whatever with garlic/onions in olive oil, then simmer in the wine until wine has reduced right down. Then add your tinned tomatoes/passata/whatever, and finely diced carrot. Bolognaise must have carrot in - that is essential. Season - let simmer slowly for at least an hour (preferably more). Add some freshly chopped basil at the end (or some pesto from the fridge if you haven't got any basil).
Can't go wrong with the above.
Don't read the wine - use "red" wine.
And I forgot to say - drink the other half of the bottle while the rest is cooking.
it's just spag boll.
VEAL? You're a monster Roy.
Gives it a deep, smoky flavour.