Forums The Vibe Chat How do you make bolognese sauce?

Viewing 25 posts - 1 through 25 (of 31 total)
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  • #1042080
    AvatarAnonymous

    i make mine several ways, depending on weather i’m making it for the kids, or for grown ups. i bung a whole load of vegetables into either i make.

    #1117462
    Avatartitch
    Participant

    dolmio.jpg

    #1138127
    Avatartitch
    Participant

    dolmio.jpg

    #1117467
    AvatarAnonymous

    ^ don’t you ever use actual ingredients, so you know what is in it?

    #1138132
    AvatarAnonymous

    ^ don’t you ever use actual ingredients, so you know what is in it?

    #1117463
    Avatartitch
    Participant

    No but would if I knew how to.. Im not much of a cook lol..

    #1138128
    Avatartitch
    Participant

    No but would if I knew how to.. Im not much of a cook lol..

    #1117468
    AvatarAnonymous

    it’s very easy.
    so easy infact, i never know why they sell it in jars:you_crazy

    #1138133
    AvatarAnonymous

    it’s very easy.
    so easy infact, i never know why they sell it in jars:you_crazy

    #1117460
    Avatargloballoon
    Participant

    onion, fresh smashed tomatos, garlic, basil, salt, pepper, lean steak mince, worcester sauce, parmesan cheese

    #1138125
    Avatargloballoon
    Participant

    onion, fresh smashed tomatos, garlic, basil, salt, pepper, lean steak mince, worcester sauce, parmesan cheese

    #1117472
    AvatarI Am Claarticus
    Participant

    I don’t mess around when it comes to bolognaise…

    lean steak mince from the butchers –
    Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid off

    add a large, finely chopped red onion and 2 finely chopped cloves of garlic

    add a splash of red wine and a pinch more oil

    let it brown off fully.

    add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.

    add lots of fresh chopped basil and coriander

    add lots of well chopped courgettes

    chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.

    allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get

    I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.

    Pasta should be fresh spaghetti and cooked ever so slightly al-dente

    serve with good company and lots of booze!

    #1138137
    AvatarI Am Claarticus
    Participant

    I don’t mess around when it comes to bolognaise…

    lean steak mince from the butchers –
    Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid off

    add a large, finely chopped red onion and 2 finely chopped cloves of garlic

    add a splash of red wine and a pinch more oil

    let it brown off fully.

    add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.

    add lots of fresh chopped basil and coriander

    add lots of well chopped courgettes

    chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.

    allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get

    I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.

    Pasta should be fresh spaghetti and cooked ever so slightly al-dente

    serve with good company and lots of booze!

    #1117461
    AvatarTigerMoff
    Participant

    Tin of chopped tomatoes and a tin of this vegetable stuff in tomato sauce then add a 3 bean salad and a tin of tuna, lemon, pepper and herbs.

    Once the pasta is cooked I add it to the sauce and simmer.

    Once served I grate some cheese over the top and then grate some nutmeg over that.

    That will usually last me for two meals.

    #1138126
    AvatarTigerMoff
    Participant

    Tin of chopped tomatoes and a tin of this vegetable stuff in tomato sauce then add a 3 bean salad and a tin of tuna, lemon, pepper and herbs.

    Once the pasta is cooked I add it to the sauce and simmer.

    Once served I grate some cheese over the top and then grate some nutmeg over that.

    That will usually last me for two meals.

    #1117469
    AvatarAnonymous
    I Am Claarticus wrote:
    I don’t mess around when it comes to bolognaise…

    lean steak mince from the butchers –
    Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid off

    add a large, finely chopped red onion and 2 finely chopped cloves of garlic

    add a splash of red wine and a pinch more oil

    let it brown off fully.

    add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.

    add lots of fresh chopped basil and coriander

    add lots of well chopped courgettes

    chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.

    allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get

    I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.

    Pasta should be fresh spaghetti and cooked ever so slightly al-dente

    serve with good company and lots of booze!

    i am going to give you way a try.

    it’s not too different to my own way, actually, just changing a couple of the ingredients and adding a couple more.
    sounds lush

    #1138134
    AvatarAnonymous
    I Am Claarticus wrote:
    I don’t mess around when it comes to bolognaise…

    lean steak mince from the butchers –
    Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid off

    add a large, finely chopped red onion and 2 finely chopped cloves of garlic

    add a splash of red wine and a pinch more oil

    let it brown off fully.

    add 2 tins of chopped plum tomatoes and 1/2 jar of tomato puree, and lots of quartered cherry tomatoes.

    add lots of fresh chopped basil and coriander

    add lots of well chopped courgettes

    chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.

    allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get

    I like to leave it for couple of hours, returning to it every 15-20 mins to give it a stir and chuck a little slug opf wine in.

    Pasta should be fresh spaghetti and cooked ever so slightly al-dente

    serve with good company and lots of booze!

    i am going to give you way a try.

    it’s not too different to my own way, actually, just changing a couple of the ingredients and adding a couple more.
    sounds lush

    #1117464
    AvatarJosie
    Participant

    I put peas and carrots in mine sometimes….. my bologonaise is an Italian-like Welsh cawl sort of…. (bung anything in and it’ll tase good – longer you leave it the nicer it is!)

    Bologonaise always better the day after – and baked in the oven is cool too 🙂

    #1138129
    AvatarJosie
    Participant

    I put peas and carrots in mine sometimes….. my bologonaise is an Italian-like Welsh cawl sort of…. (bung anything in and it’ll tase good – longer you leave it the nicer it is!)

    Bologonaise always better the day after – and baked in the oven is cool too 🙂

    #1117470
    AvatarTank Girl
    Participant

    generally,
    tom’s, spices, garlic ++, Quorn / mince , corrots (sometimes) , onions, peppers and
    plenty of red wine too (cheapest in the shop) and sometimes a spoon orf marmite

    #1138135
    AvatarTank Girl
    Participant

    generally,
    tom’s, spices, garlic ++, Quorn / mince , corrots (sometimes) , onions, peppers and
    plenty of red wine too (cheapest in the shop) and sometimes a spoon orf marmite

    #1117473
    Avatarpaulfh
    Participant
    titch wrote:
    dolmio.jpg

    Now this makes sense.Why make things difficult

    #1138138
    Avatarpaulfh
    Participant
    titch wrote:
    dolmio.jpg

    Now this makes sense.Why make things difficult

    #1117471
    AvatarTank Girl
    Participant
    paulfh wrote:
    Now this makes sense.Why make things difficult

    coz its prob about the same price all in all, doesnt take that much longer, and fresh stuff is betta – innit?? 😉

    #1138136
    AvatarTank Girl
    Participant
    paulfh wrote:
    Now this makes sense.Why make things difficult

    coz its prob about the same price all in all, doesnt take that much longer, and fresh stuff is betta – innit?? 😉

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Forums The Vibe Chat How do you make bolognese sauce?

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