Why does my spaghetti bolognese?

Question

Never taste the same as it does in a restaurat am I MISSING A SPEC INGREDIENT. I add the usual, tinned tomatoes garlic, olive oil, basil, can't think of anything else oh minced steak of course.

Answer 1

sounds crazy but they add quite a bit of sugar. Grated carrots add the same effect as they are quite sweet.

Answer 2

Try adding some chopped chicken livers in with the mince before you brown it and or some streaky bacon. Don't use really fresh mince - let it sit for a few days in the fridge until it smells a bit - it is perfectly safe to do this with beef as long as it is cooked well through. (most supermarkets sell beef overly fresh as hanging meat properly isn't cost effective). Some oregano should be added but only if can get it fresh - the dried stuff tastes of soap and tends to be overpowering.
A bolognese sauce should be left to cook on the lowest possible heat for several hours. The most common mistake is not letting it cook for long enough. Once you've cooked it for atleast four hours let it cool and leave it for a couple of days - to let all the flavours mingle.
Try all that and experiment with different quantities until you get a taste you like.

Answer 3

i made some great sBol.

I followed some"authentic" recipes from the homeland. the cooking took 3-4 hours but the texture was like that of Pizza Express dishes i have had.

try 1/3 beff
1/3 veal
1/3 pork

I only eat chicken but this mix may change the taste to more like restaurant dishes. Also red wine & sugar are used in alot of recipes.

Another key ingredient is carrot & parsnip. Boil them 1lb each and mash them up into the mix when you add tomato.

Simmering for 2 hours, regular stirring of course, will change the flavour & texture.

Lastly try to add the basil or whatever spice at the end, fresh is better, so 20 minutes before the end of cooking add spices. Even if you only simmer for a further hour after you would normally finish cooking, that will change the flavour alot.

Answer 4

Fry using olive oil,
1 chopped onion,
Cloves of garlic to personal taste.
Some people add peppers.

Add the mince ,beef or turkey for a low fat option.
crumble up a beef stock cube over the meat and mix.
Add tin tomatoes.
Add tomatoe puree (thickens and sweetens sauce)
Add herbs to liking ( italian mix is easiest)

Then let it slowly cook on a medium heat.

Answer 5

Get yourself an Italian herb blend instead of using just basil, plus add some onion, and at the very end when you take it off the heat, stir in a quarter cup of grated paremesan cheese.

Answer 6

Try a sprinkle of mixed herbs. Use a bay leaf when cooking the mince. Tomato puree is also good to add.

Answer 7

Bay Leaves are always added as far as i know, i also put in Lot's of garlic and fresh tomatoes not tinned, if you put them in boiling water for a while the skins will just peel off very easily, and i don't use basil as don't like it, but you have made me feel very hungry now and fancying a spag bol, yum yum.

Answer 8

Do you use good quality tinned tomatoes ? The cheapies are almost all water and have no body.
Worcestershire sauce - splash ?
Tabasco - splash ?
Glass of red wine or sherry ?
Do you add Italian seasoning ?
Oregano and or Basil - chopped ?
Lashings of black pepper ?
Most important do you "seal" your meat before cooking ?

Answer 9

Spaghetti Pasta?

Answer 10

I always put a beef stock cube in mine, I make it all from scratch and if Im feeling a little adventurous I'll turn it into a chilli (plus I add 2 squares of dark chocolate at the very end)...yum yum piggies bum!!!!!

Answer 11

Heavy cream is a classic addition to this sauce - the meat is a combination of at least two: veal, pork, or beef. Carrots, celery, onions and white wine.

Here's a simple take on it:

http://www.e-rcps.com/pasta/rcp/p_abc/bolognes_1.shtml

But if you Google it, you'll find many different versions.