Your bolognaise tips/secrets

Iroquois · 10th February 2002, 4:40 PM

Ok it seems everybody has a "patented bolognaise".

I made mine last night, and I was wondering what extra ingredients you throw in yours?

For me:

A few egg whites
Sweet Chilli Sauce
Salsa
Sesame Oil
Pepper

petal666 · 10th February 2002, 4:54 PM

Gravy powder for a nice rich sauce, and a little red wine for flavour.

Pseudo · 10th February 2002, 10:41 PM

Quote:

Originally posted by El_Bambino
I hate those runny sauces!

Couldn't aggree more! Oh, and it's not a meal without a substansial amount of meat in it!

Great tips so far, I think I'll try out a bit of a combination sauce. I like the sounds of the gravy powder, red wine, chilli, don't know what those egg whites will do, but I'll chuck 'em in for a bit of bulk

, and of course no watery meat juices, thank-you-very-much! Maybe some fried bacon bits would go down well...

Blakey · 11th February 2002, 12:19 AM

Red wine, tomato paste and sugar. (With all the other normal ingredients of course)

No really, sugar. My brother's gf makes a wicked bolognaise, and this apparently is the secret. I'm still trying to get the complete recipe so I can whip a big batch up.

Blakey

SpeedRacer · 11th February 2002, 12:28 AM

My mum used to make the best bolignase! She used to put some sort of chutney in it that made it a bit sweet and fairly spicy. My Father and younger brother both used to complain about the spicyness (whimps) and so mum no longer makes it with that chutney anymore!

I found recently that adding some plain old sweet chilli sauce does wonders for it though!

None of that parmesan crap though . . . I cant stand it but i know many people like it! Each to their own I suppose

PostModern · 11th February 2002, 7:19 PM

Fresh herbs. Parsley, Orgegano and Basil. Especially the Basil. Fresh makes the sauce taste a load better than dried.

Also, substitute mashed Sanitarium vegetarian "Ready Burger" for minced meat if you, like me, are vegetarian. I serve this to meat eaters occassionally and very rarely can anyone tell the difference.

DuNno? · 15th February 2002, 3:12 AM

yeh cooking it till theres no "beef juice" left makes it taste better.

also, a bay(sp?) leaf or two.

take them out before serving ofcourse.

i also like the onion cook more that others. i like it almost golden crispy.

the best sauce ive had (prolly coz ive only had it twice) was at this italian chicks place. godamn shes hot

hardly any meat in it, and it was full of other vegetables n stuff.

SARiN · 15th February 2002, 6:33 AM

sugar neutralizes the acid from the tomatos, u only add a little.

petal666 · 15th February 2002, 7:22 AM

Quote:

Originally posted by SARiN
sugar neutralizes the acid from the tomatos, u only add a little.

What the?

Since when was sugar a base? If anything sugar is slightly acidic itself so there is no neutralizing of tomato juice.

PostModern · 15th February 2002, 4:54 PM

Quote:

Originally posted by petal666

What the?

Since when was sugar a base? If anything sugar is slightly acidic itself so there is no neutralizing of tomato juice.

I think he was talking about the sweet/sour scale. Like sugar in lemon juice.

Tomatos contain heaps of sugar anyway. They also contain msg which is why tomatos make such an excellent flavour enhancing addition to sauces.

AND - champignon mushrooms are excellent in spag bol.

ocular · 17th February 2002, 10:04 PM

Can Of Big Red Heinz tomato soup
1 tspn vegemite
Good splash of Holbrooks Worcester sauce

Onions/Garlic/Tomatoes

Meat

Spaghetti

Delicious-

Dilbert · 17th February 2002, 10:33 PM

we use most of those tips in our household
but its no spag bol without some vegies
it gives it extra flavour
small can of corn
or diced vegetables

DNX · 17th February 2002, 11:27 PM

A little Balsamic vinegar is nice. Also coook your mince twice (cook once & drain, then fry again).

Beef stock powder adds xtra flavour.

cheers

PostModern · 19th February 2002, 10:38 AM

Quote:

Originally posted by El_Bambino

That's some old wives tale. Tomatoes don't contain sugar, tomato PRODUCTS contain sugar to neutralize the acid as SARiN was trying to say.

I think you'll find they do contain fructose, like any sweetish fruit.

The Jaymon · 19th February 2002, 2:40 PM

Try adding a can of Campbells condense cream of mushroom soup about halfway through cooking. Makes the sauce thicker and adds a creamier flavour to it.

10th February 2002, 4:40 PM	#1
Iroquois Member Join Date: Jun 2001 Location: Brisbane Posts: 1,960	Your bolognaise tips/secrets Ok it seems everybody has a "patented bolognaise". I made mine last night, and I was wondering what extra ingredients you throw in yours? For me: A few egg whites Sweet Chilli Sauce Salsa Sesame Oil Pepper

10th February 2002, 4:54 PM	#2
petal666 Member Join Date: Jun 2001 Location: Red Hill, QLD Posts: 4,598	Gravy powder for a nice rich sauce, and a little red wine for flavour. __________________ i5 2500K, GA-Z68MA-D2H-B3, 8GB 1600MHz, 1GB HD6770, 120SSD, 3TB, Liteon 24x DVD, 2x Dell 30" LCD, iPod touch Canon 5D3 + Lenses FS: SR Cranks $300

11th February 2002, 12:28 AM	#5
SpeedRacer Member Join Date: Sep 2001 Location: Sydney Posts: 2,972	My mum used to make the best bolignase! She used to put some sort of chutney in it that made it a bit sweet and fairly spicy. My Father and younger brother both used to complain about the spicyness (whimps) and so mum no longer makes it with that chutney anymore! I found recently that adding some plain old sweet chilli sauce does wonders for it though! None of that parmesan crap though . . . I cant stand it but i know many people like it! Each to their own I suppose __________________ Frangipani's on cars... Australia says NO!!!

11th February 2002, 7:19 PM	#6
PostModern Angry Brewer Join Date: Jun 2001 Location: Woonona, Illawarra, NSW Posts: 5,084	Fresh herbs. Parsley, Orgegano and Basil. Especially the Basil. Fresh makes the sauce taste a load better than dried. Also, substitute mashed Sanitarium vegetarian "Ready Burger" for minced meat if you, like me, are vegetarian. I serve this to meat eaters occassionally and very rarely can anyone tell the difference. __________________ The mouth of a perfectly happy man is filled with beer. Last edited by PostModern; 11th February 2002 at 8:21 PM.

17th February 2002, 10:33 PM	#12
Dilbert Member Join Date: Jun 2001 Location: SE Melb Posts: 917	we use most of those tips in our household but its no spag bol without some vegies it gives it extra flavour small can of corn or diced vegetables __________________ Question: Why did the chicken cross the road? Moebius: To get to the other... um. Err. Yes. Who do u serve? and who do u trust???

11th February 2002, 12:19 AM	#4
Blakey Member Join Date: Jun 2001 Location: Brisbane 4069 Posts: 685	Red wine, tomato paste and sugar. (With all the other normal ingredients of course) No really, sugar. My brother's gf makes a wicked bolognaise, and this apparently is the secret. I'm still trying to get the complete recipe so I can whip a big batch up. Blakey

15th February 2002, 3:12 AM	#7
DuNno? Member Join Date: Jun 2001 Location: Wollongbong Posts: 539	yeh cooking it till theres no "beef juice" left makes it taste better. also, a bay(sp?) leaf or two. take them out before serving ofcourse. i also like the onion cook more that others. i like it almost golden crispy. the best sauce ive had (prolly coz ive only had it twice) was at this italian chicks place. godamn shes hot hardly any meat in it, and it was full of other vegetables n stuff.

15th February 2002, 6:33 AM	#8
SARiN Member Join Date: Sep 2001 Location: Perth Posts: 8	sugar neutralizes the acid from the tomatos, u only add a little.

17th February 2002, 10:04 PM	#11
ocular Member Join Date: Jan 2002 Location: Brisbane Posts: 299	Can Of Big Red Heinz tomato soup 1 tspn vegemite Good splash of Holbrooks Worcester sauce Onions/Garlic/Tomatoes Meat Spaghetti Delicious-

17th February 2002, 11:27 PM	#13
DNX Member Join Date: Jun 2001 Location: Hobart Posts: 1,081	A little Balsamic vinegar is nice. Also coook your mince twice (cook once & drain, then fry again). Beef stock powder adds xtra flavour. cheers

19th February 2002, 2:40 PM	#15
The Jaymon Member Join Date: Jun 2001 Location: Melbourne Posts: 270	Try adding a can of Campbells condense cream of mushroom soup about halfway through cooking. Makes the sauce thicker and adds a creamier flavour to it.