im cooking a bolognaise for my boyfriend tonight, any tips??

Answer 1

1 lb. ground round
1 (15 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
2 med. onions
5 garlic cloves
6 or 7 lg. mushrooms
1 green pepper
2 tsp. ready to use oregano
2 tsp. ready to use basil
1 bay leaf
1/2 tsp. dry thyme
Fresh ground pepper to taste
1/2 c. olive oil
1 lb. spaghetti
Parmesan cheese, grated
Extra virgin olive oil

Peel and chop onions, garlic cloves, mushrooms and green pepper. Put large skillet on burner and heat olive oil on medium high setting. Add onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later.
Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix ingredients well. Cover skillet and turn heat down to simmer. Simmer for 30 minutes.

Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until just cooked through (no hard white center). Drain and run cool water through spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese. Mix well.

Remove sauce from stove and pour into a bowl. Spaghetti bolognese is now ready to serve.

Answer 2

Try adding olive oil, mushrooms, onion, finely sliced garlic, yellow peppers, fresh oregano, passata (much better than puree), fresh skinned tomatoes (boil some water & put in a large bowl. Put some very cold water in another bowl and pierce the skin of the tomatoes a couple of times with a fork. Put tomatoes in the hot water for a minute or two, then into the cold water. The skins should peel right off easily. Then chop into quarters and remove the seeds.) and a dash of red wine to the browned mince (hamburger if you're American). Simmer, season and serve Don't forget, if you're serving with parmasean cheese on top, it's better to get a tiny bit of the good stuff (parmaggiano reggiano) than a lot of the cheap stuff, as cheaper brands tend to smell and taste like rancid socks!

Enjoy!

Answer 3

A nifty little trick with the ole spag bol is to add a single piece of chocolate just towards the end of cooking. Adds a very sweet depth to an already superb dish.

Answer 4

Make sure you kill your Bolognese in the approved manner. If your boyfriend is Christian you can use a stun gun, if he's Jewish or Muslim, then you must slit the throat of the Bolognese.
Oh, sorry, did you mean a bolognese sauce? Try adding a slurp of balsamic vinegar. Fresh tomatoes help. Peeled and de-seeded of course - although I never met an Italian who did that.

Answer 5

Theres some good tips amongst the answers,but you cant use them all.I would use that recipe ofJCHAS 6465.,but to finish it off add about a quarter of a bottle of red wine it will give it a richer flavour,gosh i have gone hungry all of a sudden,I am sure the b/f will be pleased whichever recipe you use,your a girl that cares.

Answer 6

This is a guaranteed recipe for a kick *** bolognaise that your boyfriend will love, once you've cooked the mince and added your sauce add one teaspoon of sugar and one teaspoon of any jam you have at home, I guarantee he will love it!!!!

Answer 7

Hi I always use natural yogurt to mix into the pasta once its cooked nice and soft. Have a lush night. Hayley-May

Answer 8

Add Bay leaves, brown sauce, oxo cube, mixed herbs and a dessert spoon of branston pickle...yum. Cook slowly and don't forget to stir!
Have a nice meal:)

Answer 9

Mix in a teaspoon of marmite into the meat when you've browned it - I swear to god this is the best secret ingredient of mince dishes, might sound weird but try it!

Answer 10

You'll be amazed of what a little red wine at the end of cooking will do, just before you serve!!!!! Then you can drink the rest!!!