Perfect Bolognaise

Bbbface

In response to Mistyday6’s post. An unhappy childhood? How do you arise at that assumption? That’s a seriously uncalled for comment. Not to mention cruel and unsympathetic. This poster is clearly asking for advice and is obviously grieving the loss of her family. Shame on you.

Misty, please, as Anna says post again ,I'm sure you will find support here.
As to ragu, the recipes above are much as I do. That said I never use garlic, I was told decades ago it is not used in a ragu by a very good home cook who was Italian. I also think it needs to be cooked far longer than often stated.
That said recipes are rarely national but regional in any country IMO - you use whatever is in season and adapt.

I’ve never added milk but apart from that my recipe is similar. I’ll try the milk next time. I add a little sugar, too. I love basil so that is another ingredient I usually put in plus a bit of garlic.

My own recipe with minced beef a trio of veg chopped finely with garlic tin of tomatoes Worcestershire sauce and tomato paste and red wine but only if I have some leftover oh yes and Italian herbs and I put in a 1/2 teaspoon of sugar for the acidity due to the tomatoes and then let it blip away for a while.

Just sat down with a coffee after putting a spag bol and a chilli on to cook. I make up the recipes for both but it was a coincidence

I spent some of my childhood in Malta where we had an Italian maid. She taught my mum to put a teaspoon of sugar in to her bolognaise.
I always add a teaspoon of sugar when cooking with tomatoes as it is supposed to reduce the acidity.

Esspee

I have never added milk. Is that normal?

I've never heard of milk being added and have eaten Bolognaise made by Italian friends; I should have asked for the recipe.

If you are making it for guests, do check beforehand about the celery - it is a known allergen.

Added to the above:-

I don't add salt when cooking the Bolognese sauce but add plenty afterwards and heaps or grated Parmesan.

My Bolognese recipe isn't authentic but adapted over time by me to suit the DH and me.

750g best steak mince (no more than 5% fat)
3 tins decent Italian chopped tomatoes
Handful of oregano and basil
half pint red wine (or at the very least a generous slosh)
Oxo cube to season

Simmer it all down to the required consistency.

We can't eat onions or garlic and I don't bother with ragu veg but we always have this sauce with spagetti or another pasta and a green salad with avocado.

It is quite strong and you can taste the iron and protein doing you good!

Mistyday, I'm sorry about your problem but I'm afraid you posted on the wrong thread.

I spent some of my childhood in Malta where we had an Italian maid. She taught my mum to put a teaspoon of sugar in to her bolognaise. I’ve done this ever since and it’s always delicious. The secret of any good recipe is to use the freshest of ingredients, create every meal from scratch and use as little out of tins as possible.

Mistyday6

How can I get my daughter talking to me again? She cut us all off over night with no explanation no row that I know off 9 years ago. It’s affected my health badly not her problem I know but been grieving all these years. All blocked on phones etc and I put nice cards through her door and bit of money when I can incase she needs it as think she lives alone. Don’t know anyone who knows her and can’t just bang on her door don’t want to upset her as might push her into moving and at least I know where she is at mo. I just want to see her again but don’t want to interfere in her life.

It sounds as though she made a very conscious decision to go no contact with you. Perhaps an unhappy childhood.

You need to respect her decision

MiniMoon

This is the recipe I always use. I don't know where it came from, but I believe it's an authentic Italian Ragu.

BOLOGNESE RAGÙ
300g of beef mince, 15% fat
150g of pork mince
50g of unsalted butter
50g of onion, finely chopped
50g of carrots, finely chopped
50g of celery, finely chopped
125ml of red wine
30g of tomato paste, triple concentrated
125ml of whole milk
salt, to taste
black pepper, to taste.

I usually make it with beef mince, not a mixture.

What are the instructions please

I also use the Mary Berry recipe and it doesn't use milk but has cream added after cooking slowly in oven for an hour. It then continues to cook in oven for half an hour. Absolutely delicious...

as above but with diced smoked bacon and chopped mushrooms

How can I get my daughter talking to me again? She cut us all off over night with no explanation no row that I know off 9 years ago. It’s affected my health badly not her problem I know but been grieving all these years. All blocked on phones etc and I put nice cards through her door and bit of money when I can incase she needs it as think she lives alone. Don’t know anyone who knows her and can’t just bang on her door don’t want to upset her as might push her into moving and at least I know where she is at mo. I just want to see her again but don’t want to interfere in her life.

The above recipes all look good.
I’ve been making Bolognaise sauce all my life, but recently found this one, which I thought was really, really good.

www.bbcgoodfood.com/recipes/best-spaghetti-bolognese-recipe

I once heard an Italian cook say there was no definitive recipe for Bolognaise sauce and that every family had their own recipe, which of course they considered to be definitive one.

finely chopped onion
finely chopped carrot
finely chopped stick of celery
2 crushed garlic cloves (or more)
stock cube
mixed herbs (whatever you have imo)
750g (beef)mince
tin of mutti chopped tomatoes
tablespoon of tomato puree

that is how I do it

Onion, carrot, stick of celery, mince, passata, salt, pepper, grated nutmeg. Let it simmer for a long long time, Italian grandmas apparently have the sauce simmering on the stove all day long.

Thanks Curlywhirly.

Esspee

I have never added milk. Is that normal?

No - not from the part of Italy my Mum came from, but Mary Berry used it in her recipe, I tried it, and thought it was a good addition.

I always make Lamb Ragu

So
Onions
Garlic
Carrot
Celery
Lamb mince
Fennel seeds
Cinnamon stick
Tomatoes
Tomato purée
Oregano
Red wine
Stock
S&p
Simmer for minimum of 3 hrs.

If I make the bolognese sauce it is the same recipe as above.

As added
Onion sauteed in butter
Garlic
Mushrooms
Carrots or chopped olives ( I love olives in it)
Mixed herbs pepper
Olive oil
Mince
Red wine
stock
Simmer until mince is cooked.
Passata or tinned tomatoes and puree simmer
A little flour.

For the record – and for perfection – serve the ragù with tagliatelle, not spaghetti, as they do in Bologna.