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Bolognese sauce

Bolognese sauce

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Originally posted by darvlay
You need beef stock too. Simmer the browned meat and vegetables in the stock until well reduced.
Yes. cook the beef mince in the beef stock with just a few tomatoes for ages and reduce it. And go easy on the tomato puree, or it will be a bit gross.

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Originally posted by Cyberdazzle
Yes. cook the beef mince in the beef stock with just a few tomatoes for ages and reduce it. And go easy on the tomato puree, or it will be a bit gross.
😞

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Originally posted by huckleberryhound
It's tasting a little too tomatoey at the moment. That sounds a bit obvious, but i'm hoping there's some infusing to be done here.
Oh dear...Too late 🙁

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Originally posted by Cyberdazzle
Oh dear...Too late 🙁
Any way to save it ?

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Originally posted by huckleberryhound
It's tasting a little too tomatoey at the moment. That sounds a bit obvious, but i'm hoping there's some infusing to be done here.
for how long the tomatoes have been cooking?

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Originally posted by huckleberryhound
Any way to save it ?
How much tomato puree did you add?

*prays it wasn't more than a couple of teaspoons*

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Originally posted by Cyberdazzle
How much tomato puree did you add?

*prays it wasn't more than a couple of teaspoons*
A dessert spoonish, maybe more. 😕


It's simmering right now wormwood. I might add the Pamezan that Shav suggested to see if it'll help.

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Originally posted by huckleberryhound
A dessert spoonish, maybe more. 😕


It's simmering right now wormwood. I might add the Pamezan that Shav suggested to see if it'll help.
Nooo, that will just make it richer!

Add some stock and let it simmer for a while - you'll just have to eat late!

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Originally posted by Cyberdazzle
Nooo, that will just make it richer!

Add some stock and let it simmer for a while - you'll just have to eat late!
It's for tomorrow.

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Originally posted by huckleberryhound
A dessert spoonish, maybe more. 😕


It's simmering right now wormwood. I might add the Pamezan that Shav suggested to see if it'll help.
the parmesan comes to the top when it's all on your plate.

the tomato need at least 30min, but more like 60 at least. it's just like with chili, it gets better the longer you cook it.

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Originally posted by huckleberryhound
Any way to save it ?
if nothing else works, a good dose of ketchup goes a long way.

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Originally posted by wormwood
the parmesan comes to the top when it's all on your plate.

the tomato need at least 30min, but more like 60 at least. it's just like with chili, it gets better the longer you cook it.
Youy're right, it is tasting better now, but still a little overpowering in the ol tomatoe department.......a little beef stock, i'm off to the shops....again 😛

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Originally posted by wormwood
if nothing else works, a good dose of ketchup goes a long way.
That is evil 😀

Ok, if its for tomorrow, add stock and simmer. It will get a bit richer but be less tomatoey.

If you wanted to be really diligent, you could split the mixture in half and drain one half through a sieve, thus getting rid of the tomatoey sauce yet keeping the mince and onions (and any large chunks of tinned tomatoes wich are usually ok)

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Well, i shot off the supermarket and bought some beef bullion, and poured half a pint of stock into the mix (sorry Darv for not taking your advice at the beginning). I've left it on the cooker at 4, and i'm now going to chill out with some beer, and a copy of "Day of the Dead 2008" that i've downloaded today.


Thanks for everyone's help guys, and if it tastes half edible, i can add another dish to my menu 😀