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How do you make a spaghetti bolognaise?

Posted by isabellelaneldn@reddit | AskUK | View on Reddit | 53 comments

This one is always answered differently by my friends. What are you twists and tricks for making it, ultimately divine?

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53 Comments

asphytotalxtc@reddit

Replace the wine with a botanical gin.. Trust me on this.
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isabellelaneldn@reddit (OP)

Wdym
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asphytotalxtc@reddit

Instead of wine, put the same measure in of botanical gin.
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RoxasShadow@reddit

The only actual true answer is: the one registered in the Italian gov website: https://www.bo.camcom.gov.it/it/blog/depositata-la-rinnovata-ricetta-del-vero-ragu-alla-bolognese Ragù alla bolognese. Anything else would be intended as any other ragù, that is a generic meat-based sauce for pasta.
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LittleSadRufus@reddit

Arguably Spaghetti Bolognese is explicitly not an Italian dish, it's two very similar culinary traditions which evolved slightly separately from each other in the US and UK, initially influenced by Italian immigrants but not specifically just those from Bologna as it's a mash-up of regional traditional from the north of Italy with that of the south, and then embraced and developed further by non-Italians to match what was available locally to produce effectively a whole new dish. Or two whole new dishes really, as the US variant is not the same as the UK version. But you won't find spagbol in Bologna, or at least not outside of a terrible tourist trap cashing in on it's reputation. 
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isabellelaneldn@reddit (OP)

Special recipe for a special dish
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durkheim98@reddit

I experiment from time to time, for example, using veal and trying to do it the traditional way. My standard recipe starts with frying pancetta, then add sofrito, once that's cooked well I add garlic. Followed by pork mince, beef mince and Italian sausage meat. Once that's cooked through I add white wine, followed by chicken stock, then leave that to reduce for 1-2 hours. Finally I add a tablespoon of tomato puree, salt and pepper. With double cream and finely chopped basil to finish. I serve it with tagliatelle if I have any but spaghetti is fine, as long as it's bronze cut. Also been using pecorino instead of parmesan the past few months.
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isabellelaneldn@reddit (OP)

White wine interesting, I always use red wine
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cloche_du_fromage@reddit

White is lighter and more vibrant
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Brilliant-Figure-149@reddit

I always add a can of Honepride Red Wine Sauce. (and a smallish amount of white wine). It's not authentic but it's my "signature dish" and noone has ever complained. Oh, and a generous dash of L&P WorcesterSHIRE sauce.
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durkheim98@reddit

I use red sometimes but in my head, white = Northern Italian and red = Southern. So I would think of it as being more of a Neapolitan ragu when using red. Really though it has more to do with which one is open and going spare.
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EleganceOfTheDesert@reddit

2 jars of sauce (to account for everything else I put in), full onion, a full big garlic bulb, various frozen veg like peas or broccoli. Tons of spices.
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isabellelaneldn@reddit (OP)

Peas whatttt
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terryjuicelawson@reddit

A long simmer, and don't get the very low fat mince. Decent stock, decent tomatoes (like a can of Italian ones like Mutti) and you can barely go wrong.
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isabellelaneldn@reddit (OP)

Mutti has such great tasting tomatoes
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Round_Caregiver2380@reddit

Depends. The original recipe doesn't even use tomatoes and is a very different dish.
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Obvious-Water569@reddit

No big innovations here, all pretty classic. I go heavier on the red wine than many people do, but that's because I like a sharper sauce.
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Intrepid_Bearz@reddit

I use the Ask “Fettucine Bolognese” recipe as it tastes just how I like it.
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oliverprose@reddit

[The one I use is mostly powered by laziness](https://www.bbcgoodfood.com/recipes/slow-cooker-spaghetti-bolognese) - the slow cooker does the majority of the work, and it usually makes 7 or 8 portions to use later when the chef is more ping than passion
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Polz34@reddit

My mum taught me you could shove most begs into spag bol and it will be fine, she's a keen gardener so would often put 'weird' things in (carrots, courgettes) for me I do mince, bacon, mushrooms, onion, peppers, tinned tomatoes and a cup of red wine. Perfect!
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Purple_ash8@reddit

I’m going to give the venison-and-pork shebang, with white wine and beef-flavoured Knorr, a go.
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vbloke@reddit

If you’re going to make it, make it according to the official recipe. https://www.accademiaitalianadellacucina.it/sites/default/files/Ragù%20alla%20bolognese%20-%20updated%20recipe_20%20April%202023.pdf
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JimmyBallocks@reddit

this is the way I do lean into the options a bit I prefer to sear the meat first then remove it and cook off the vegetables in the meaty fat and brown bits nutmeg definitely chicken livers once in a blue moon if I can be arsed getting hold of some
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spynie55@reddit

What a great resource! thanks for posting
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isabellelaneldn@reddit (OP)

This is great. From Bologna, thank you for sharing
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Ok-Train5382@reddit

https://www.insidetherustickitchen.com/italian-beef-ragu-classic-recipe/ I’ve tried many and this is the best. I normally make it with just beef mince, use whatever wine I have lying around and make sure to use good quality beef stock (generally only need half the amount). Takes a few hours to get it where I want it but it’s worth it
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ThePolymath1993@reddit

Let it simmer all afternoon and use tagliatelle instead of spaghetti. We omit the celery from the base, just use carrots and onion. My wife is allergic to celery. At the stage where you chuck the wine in I also add in Lea'n'Perrins. Because obviously.
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PipBin@reddit

Carrot, onion, celery and garlic. Let that cook for a while. Then courgette and mushroom. Balsamic vinegar or red wine. Then lentils (already boiled). Then tomatoes, vegi beef oxo cube, marmite.
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thelajestic@reddit

Beef mince, onion, carrot, celery, garlic, tinned tomatoes, tomato puree, occasionally sun-dried tomatoes and/or black olives if I have them in, red wine, salt, pepper, herbs (bay leaves, oregano, thyme, parsley), Balsamic vinegar, sometimes a touch of sugar if the tomatoes need it. Brown the mince, soften the veg, add the wine and cook down a bit, add tomatoes/puree, herbs, top up seasoning, simmer on low until thick and rich. Add balsamic, cook for a few more mins, taste and add sugar/additional herbs/seasoning as needed.
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Realistic-River-1941@reddit

With pineapple on top, to upset absolutely everybody.
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Master-Leopard-7830@reddit

This is my recipe and it goes down well with everyone who tries it, though it's not very 'proper'. 500g Mince or mince + pork mix 1 white onion 500ml veg stock Passata Chop onion, soften in pan for 5 or so mins Turn heat up, add mince to pan and brown Add seasoning Add Passata Add stock Bring to a simmer and leave to reduce until it's really thick
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samejhr@reddit

https://www.bbcgoodfood.com/recipes/1502640/the-best-spaghetti-bolognese
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isabellelaneldn@reddit (OP)

Is that what you use?
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isabellelaneldn@reddit (OP)

A bit plain and rubbery if you ask me
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samejhr@reddit

I don’t stray too far from it. If you season appropriately and use high quality ingredients it won’t come out plain or rubbery. A good recipe can’t save you from being a bad cook.
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isabellelaneldn@reddit (OP)

That is not a good recipe
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Rymundo88@reddit

You'd have to use some incredibly low fat % mince and/or overcook it to all and sundry for that recioe to be rubbery
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HoggingHedges@reddit

Unless you provide reasons for why you think that, you’ll struggle to get further recommendations
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isabellelaneldn@reddit (OP)

It was a mic drop moment
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StopTheTrickle@reddit

A square of dark chocolate melted into the sauce takes it to a whole new level
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isabellelaneldn@reddit (OP)

Serious?? Seems too rich to be adding dark chocolate - I guess one square. I will give this a try. Thanks
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Majick_L@reddit

Be very careful, I tried it with chilli and put way too much in the first time. It absolutely destroyed it and made it taste like overpowering bitter chocolate, had to throw the whole lot. You only need a very tiny sliver!
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StopTheTrickle@reddit

Very serious, I can't remember the culinary science behind it any more, my head chef at college swore by it, works with chilli as well
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Geezer-McGeezer@reddit

2 medium onions finely diced, 2 cloves of garlic, crushed, fried together until golden brown. Put 500 g of 5% mince beef in and slowly separate the mince and churn into the onion garlic. Add 1 teaspoon of salt, one beef oxo, and 1 large teaspoon of mixed Italian herbs. Add in 1 packet of fresh mushrooms (diced) Cook on low heat with lid on for 30-45 minutes, stirring occasionally. Add 1 box plain passata and 1 teaspoon of sugar. Cook for another 30 minutes on low heat. Serve with 10 minute spaghetti, not the 3 minute stuff. Plus, real parmesan cheese
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isabellelaneldn@reddit (OP)

Pretty nifty pretty yummy I like it
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AF_II@reddit

Gotta lol at the people linking to the "official" recipe - if you're serving it with spaghetti it isn't "authentic", so falling for the ragu propaganda is a bit silly. that said I use soy mince or lentils so I already know the purists will froth and have to have a lie down. Honestly the secret is ketchup and butter to make it umami and unctuous.
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_cprizzle@reddit

Lentils here too 🙋‍♀️ and I put in lots of veg- carrots, onion, pepper, celery, occasionally courgette.
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AF_II@reddit

pretty much the only food disagreement in this house is whether carrots belong in it or not (I say yes, they say no).
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isabellelaneldn@reddit (OP)

Where are you getting the soy mince from I bet I would love this
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AF_II@reddit

Various online and physical health food stores like [this](https://www.buywholefoodsonline.co.uk/organic-plain-soya-mince.html). I'm not that fussy about brands because I soak/marinate it and add a lot of flavours.
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isabellelaneldn@reddit (OP)

Red lentils bulk it out too
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wordsfromlee@reddit

I'm a big fan of [Marco Pierre White's ragu recipe](https://web.archive.org/web/20250117202354/https://www.youtube.com/watch?v=HRSbtdPC3A8) from his BBC Maestro series.
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