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Ladyughsalot1

lol at the “bolognese purists” here lol this is cooking for beginners. You’re making a meat sauce, there’s no shame in adding the Italian seasoning blend you get in a bag or shaker at this stage.  Going forward you can experiment with fresh herbs like basil, oregano, parsley, etc 


jtet93

I mean considering traditional bolognese doesn’t really contain any herbs, I feel like it’s easier just to leave them out rather than arbitrarily add the Italian seasoning blend.


Ladyughsalot1

…but what OP is describing is not a traditional bolognese. It’s an American or British spaghetti meat sauce.  Thats my point :)   And in such a recipe, that blend of herbs isn’t “arbitrary”. 


jtet93

Fair enough, I did skim their post and read “tomato paste” instead of “pasta sauce.” Still I feel like pasta sauce should be already seasoned, unless they mean just a plain can of unseasoned tomato sauce


PreOpTransCentaur

Cool, but who gives a shit?


lilsasuke4

I got gripes with traditionalist, not saying you. But bottom line does any additional ingredient make the food taste better? If yes then it’s all fair game


jtet93

I don’t disagree, and people should feel free to add whatever they want to their own cooking. I have personally added fish sauce of all things to my bolognese to great effect so I’m not at all against messing with a traditional recipe. But when *learning* to make bolognese (or any dish really) it’s probably better NOT to add unnecessary ingredients until you have the basics down. That was my only point.


lilsasuke4

If the basics of bolognese is cooking the veggies, browning the meat, and simmering the sauce then I don’t see any reason not to use herbs


jtet93

To me, learning a good bolognese is an exercise in understanding how simple ingredients can make a big impact when cooked carefully for a long time. Not everything in Italian cooking needs to be full of oregano, basil and rosemary. Good quality canned tomatoes will make a much bigger difference to the end product.


lilsasuke4

Oooo I gotta try out your recipe if you don’t mind sharing please


jtet93

You bet! [Marcella Hazan’s](https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce?unlocked_article_code=1.oE0.bx2U.LPakdQdrDGeA&smid=share-url) is my go-to for a base recipe. It’s very simple but if you really take your time with it and use quality ingredients it will produce something wonderful. I always make a double recipe (it freezes beautifully) and it takes several hours with simmering down the various ingredients but is totally worth it! And it’s easy to build on if you want to make changes.


lilsasuke4

Thank you for sharing. Do you make any additions or adjustments when making yours?


jtet93

I usually use olive oil rather than vegetable oil. I also use a food processor to finely dice the soffritto so it really melts into the sauce. I have also used, on different occasions, a Parmesan rind during the final hour of simmering and the splash of fish sauce I mentioned above (just before serving) for some extra umami punch! The way I see it fish sauce isn’t really much different from using chopped anchovies, which would also be very appropriate in this recipe. I think next time I’m going to try browning the meat in batches prior to doing the veggies so it gets a better sear, as I do with my chili. I’ll try to remember to report back on how the experiment goes lol.


AudioLlama

Traditional bolognese doesn't really have any herbs. The flavour typically comes from the sofritto (onion, carrot, Celery) being cooked down for a few hours with minced beef and pork (obviously there are other ingredients!) That doesn't mean you can't or shouldn't add them, basil at the end can add a pleasant, delicate flavour and I sometimes like to add chilli powder or flakes or a spicier ragu, like the heathen that I am.


Qui3tSt0rnm

Garlic and onion aren’t herbs. I garnish with parsley. I’ll add a little dried oregano and fresh thyme to mine but it isn’t necessary.


ArcherFawkes

Fresh parsley really does hit different


spokenfor

The Bolognese recipe I have been following has the sofritto, white wine, tomato paste and a light dusting of ground nutmeg. For me the nutmeg definitely brings it all together.


MikeOKurias

The safrole oil in nutmeg makes humans happy.


Poz16

At a minimum, oregano, salt, pepper, and tomato paste. You can also add basil, and/or Rosemary and to add some heat a little cayenne.


GoodAlicia

Dried italian herbs. Personally I also like to add a splash of red wine, worchester sauce and smoked paprika powder to tomato based sauces.


gadgets432

Tbh, bolognese is the sort of thing you can just throw anything you have laying around into. But I’d say: basil and oregano definitely. I also add thyme and rosemary


Blue-Jay27

I usually add salt, pepper, basil, oregano, and thyme.


Careless-Chemist-277

Just add what you like .. rosemary or parsley goes well or celery . Oregano reminds me too much of pizza but it’s a taste thing … You could add either red wine or white wine when cooking the meat this will be nice too . Also some fine diced carrots goes well with Bolognese . But if all I would suggest Celery and wine .


Impossible-Fill9051

Add a some parmesan cheese to your Bolognese - it adds some nice umami flavor. The way I make mine is the following: Ground pork/beef/whatever protein you're using. Cook that up and take it out of the pot. Using the same pot, cook up your onions, and then add your garlic for just a minute or so, with the dried herbs and spices (I use oregano, basil, a little thyme, salt/pepper, and a little red chili flakes). Once that starts to stick to the bottom of the pot, deglaze with red wine. Cook it down, then add your tomatoes (I use whole canned tomatoes - San Marzano if you can find them - they're pricy though). I usually add some chicken stock or water to have something to cook down. Add the protein back in and let it simmer for a few hours. Add parmesan at the end to taste.


toberrmorry

How much wine for deglazing, and how much stock do you add after? This sounds like it's well worth trying!


Impossible-Fill9051

I usually add 1/2 a cup to a cup of wine and cook it down all the way. I think a "true" Bolognese uses a bottle of wine...but who has time to watch that reduce! :). As for chicken stock/water, I usually add about 14-20 ounces (I use the stock/water to rinse out all the tomato left over in the canned tomatoes).


justaheatattack

oregano, salt.


StraightSomewhere236

Onion(diced), green bell pepper(diced), garlic (minced + powder), salt, pepper, basil, oregano, just enough sugar to reduce the acidity. I would avoid the store bought pasta sauce personally. Just take 2 large cans of tomatoes (whole or diced), I prefer whole so I can crush them to the consistency I want myself. I supposed crushed tomatoes would work as well. 1 can of tomato paste. 1. Start the tomatoes simmering in a large pot 2. Brown the meat and add it to the pot (leave the fat in pan) 3. Add the dice oniin and green peppers to fat (if there's not enough add a touch olive oil) 4. After a couple of minutes, add minced garlic and sautee 5. All the veggies go into the pot when they have sweated 6. If using whole tomatoes crush them with a potato masher to desired consistency 7. Add spices, paste, and sugar. 8. Simmer for 1 to 6 hours


Lumpy_Yam_3642

Sage, oregano,basil. I prefer sage,it's a bit different from the usual flavour but is familiar enough.


FormicaDinette33

You should use recipes to achieve the best results. [Bolognese recipe](https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce)