This classic combination of rich, meaty mince and pasta is arguably one of the world’s five greatest dishes, such is the way it has become a staple in so many countries outside Italy.
Everybody has their own bolognese recipe but what tips and tricks could you pick up from other recipes for improving or tweaking yours? Let’s have a look.
THE BASE
I always start by making a fried and lightly browned base that’s 50 per cent very finely diced onion and 50 per cent very finely diced celery and carrot fried in butter and olive oil. The Italians call this a soffritto and it’s at the core of many of central Italy’s dishes. You can intensify your soffritto’s caramelised flavour by sprinkling in a little sugar. This cheat is a little frowned upon so try it but just don’t tell anyone. Just balance out the sweetness with a squeeze of lemon. Don’t use salt at this stage as this encourages the onions to give up their liquid, making caramelisation harder.
I’ll normally always add smashed garlic too. This is a bit of a sin for “bolognese nazis” but I reckon it needs it because I like to pump up the tomato content to the sauce.
The meat choice is crucial. The classic meat lasagne is made with a beef sauce but I always struggle to keep Mr Piggy away from the party so I might mix my beef mince (or even veal mince if I ambeing fancy) with an equal amount of pork mince. Alternatively I’ll add some diced bacon, pancetta or even speck to my soffritto base when frying it.
More controversial is the addition of cleaned chicken livers to the soffrito or even of a glass of milk poured in, bit by bit, at the end of cooking the soffritto. Both give the sauce added richness. I don’t usually do these because I’m just a simple bloke. I’m not averse either but I do find that the milk rather deadens the brightness of the tomatoes.
THE EXTRAS
You can further pump up the intensity of your sauce with adding a couple of anchovy fillets. You’ll never realise they are there when you taste the finished article. This is most impactful when using a red meat mince.
Then there are herbs. Adding a couple of bay leaves is an absolute must but be careful of big flavoured herbs like sage, rosemary and basil that can dominate your sauce. Adding thyme, oregano or marjoram is better but hold back one-third of your fresh herbs to stir into the sauce just before serving, as it will elevate the flavour of the sauce. I wouldn’t use dried herbs like this as they are too pungent. (Sprinkling a handful of finely chopped Italian parsley before serving makes it taste fresher and less meaty as well as injecting some welcome colour to the dish.)
The original bolognese recipes left out tomatoes altogether because they hadn’t been discovered back then (by the Europeans). I always use good ol’ canned tomatoes and only use fresh tomatoes in lighter dishes using fresh pasta rather than dried. You can cheat in more flavour by “seasoning” the tomatoes with a little sugar and lemon juice now too.
During cooking, you can further improve your meat sauce by adding other flavourings to boost complexity; a splash of worcestershire or even some soy which are both especially good with beef mince.
My favourite Calabrian nonna adds a piece of pig skin the size of a cheese slice (ask your butcher).
While in northern Italy, I learnt to keep the crusts of parmesan to add them to the sauces and soups.
THE TIMING
The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time.
This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.
One final tip: Make your bolognese sauce the day before you need it and then let it mature in the fridge overnight. Like chilli con carne and takeaway curries, bolognese always tastes better treated this way! Final note: “Make your bolognese sauce the day before you need it and then let it mature in the fridge overnight”
Information in this article is correct as of 21 February, 2012.
Matt Preston writes for the taste section, available every Tuesday in The Courier Mail, The Daily Telegraph, and Herald Sun, every Wednesday in The Advertiser and in Perth’s Sunday Times
Bolognese is a great disguise for whatever you have on hand – think grated fresh beetroot (yes!), finely chopped mushrooms, eggplant, leek, finely diced capsicum, grated pumpkin or sweet potato. Even finely chopped spinach can be added.
1. Swap the minced beef for hand-chopped beef as per the traditional ragu of Bologna, and cook it long and slow. 2. Instead of 1kg minced beef, use a mix of minced beef and minced pork, veal or chicken for extra sweetness.
The best pasta for Bolognese sauce is spaghetti because it's easy to use and shape. A traditional Bolognese should be simmered in the sauce for about 2 hours, so using thin spaghetti is a good decision.
As the sauce simmers, the water in it will evaporate and the sauce will get thicker. You can also add a little bit of cornstarch to the sauce to thicken it without changing the flavor. If you don't mind altering the sauce's flavor, try adding grated cheese, tomato paste, or even mashed potatoes to thicken it.
Just add seasoning and the flavour will be completely different from what you're used to. You can add various herbs, too. Try a teaspoon of dried Italian mixed herbs (added at the start) or a tablespoon of fresh, chopped oregano (added towards the end) in the meat sauce.
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).
The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.
The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.
Your spaghetti sauce may taste bland due to insufficient seasoning. Try adding more salt, herbs (like basil, oregano, or thyme), and other flavor enhancers like garlic, onion, or red pepper flakes.
Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.
Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk.
A1: While some of the ingredients in bolognese are similar to those in American-style spaghetti meat sauce, authentic bolognese is thicker, has milk added (which is delicious), and uses far less tomato.
I added some Worcestershire Sauce, Mushroom Ketchup and a stock cube to mine - to add greater depth of flavour and cut through some of the bitterness in the recipe.
According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
Bolognese doesn't typically have nutmeg in it, but I think it adds a warmth that's especially comforting in the winter months. If you're not so sure on using it (it is just a teeny-tiny bit though), then feel free to omit.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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