Anyone got an outstanding recipe for Spaghetti Bolognese???

Answer 1

Sauce Bolognese

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese


Method
For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.

Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.

Answer 2

yep, look

Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
lots of freshly grated parmesan cheese, to serve



Method
1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Tip:
You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines.

Answer 3

Kirsty M has got it right.

An alternative to Balsamic Vinegar is Sherry Vinegar, which is drier and stimulates all the taste receptors on the tongue.

Kirsty M - you certainly know how to cook. I'm looking for a chef de partie for my restaurant in East Anglia - you are hired!

Answer 4

add garlic, not too much as you'll end up with smelly breath

Answer 5

add chicken livers and tinned toms. and a splash of red wine gorgeous!!!!!!!!!!!!! try it

Answer 6

you cant really make it any different !!
except i make it with turkey mince, and bol sauce,
taste a lot better to me,

Answer 7

dolmio

Answer 8

UGH

Answer 9

worms for spaghett
minced faeces for mince