Bolognese

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adelz
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Bolognese

Postby adelz » Fri Aug 02, 2013 2:41 pm

Hi, would any of you have a nice bolognese recipe that doesn't have wine in it?
I find most are just bland, or real watery.
Thanks a mill in advance :wv

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neuromancer
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Re: Bolognese

Postby neuromancer » Fri Aug 02, 2013 2:47 pm

I find adding passata instead of tins of tomatoes brings a lot more flavour quickly.
Also, I'd add some pancetta when frying off the onions.

Other than that, lash a load of herbs in, some balsamic instead of the wine works nicely and a spoon of sugar to offset the bitterness of the tomato.

micls
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Re: Bolognese

Postby micls » Fri Aug 02, 2013 2:51 pm

adelz wrote:Hi, would any of you have a nice bolognese recipe that doesn't have wine in it?
I find most are just bland, or real watery.
Thanks a mill in advance :wv


I use this healthy one that I started cooking when I was counting calories. I find it tasty anyway.

http://www.bbc.co.uk/food/recipes/healt ... bolo_80401

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chocolatekissesld87
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Re: Bolognese

Postby chocolatekissesld87 » Fri Aug 02, 2013 2:57 pm

i used a tin of tomatoes 125 ml stock and 1 tbls of flour to thicken it pop in garlic mixed herbs and a bit of tomatoe puree yum :yelrotflmaosmilie:
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adelz
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Re: Bolognese

Postby adelz » Fri Aug 02, 2013 3:05 pm

Super can I ask what balsamic do you use, or where do you get it. We've tried a few and gosh they are like poison, it's hard to get a nice one!!

adelz
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Re: Bolognese

Postby adelz » Fri Aug 02, 2013 3:07 pm

neuromancer wrote:I find adding passata instead of tins of tomatoes brings a lot more flavour quickly.
Also, I'd add some pancetta when frying off the onions.


This sounds good too so how much passata do you use? And do you completely leave out the tins of tomatoes???

City Folk
always interested
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Re: Bolognese

Postby always interested » Fri Aug 02, 2013 3:21 pm

i use fry onions, celery & carrots before adding in the mince & then 3tins of tomatoes & a teaspoon of sugar before simmering it for at an hour and a half - i think the longer you cook it the better as the meat breaks down, the tomatoes go thicker and theres just a way nicer flavour from it

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Jane Smith
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Re: Bolognese

Postby Jane Smith » Fri Aug 02, 2013 3:21 pm

Chorizo is a good addition for flavour also, along with the aforementioned garlic.

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Snuffy
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Re: Bolognese

Postby Snuffy » Fri Aug 02, 2013 3:42 pm

A bit of vodka adds a unique flavor to it. H2b discovered that one while experimenting!
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AwkwardAnnie
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Re: Bolognese

Postby AwkwardAnnie » Fri Aug 02, 2013 3:46 pm

I fry mince, onion, mushroom and peppers (sometimes carrot) too and then put a jar/carton or two of Tomato Passata in with some basil. I let it simmer for ages so the mince breaks down and is so tender and the sauce thickens.. Remember to season with salt and pepper

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