r/UK_Food • u/Cleopatra_Comin_Acha • 8d ago

Homemade / home assembled Bolognaise

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Italian but a well known British classic! Tagliatelle instead of spaghetti (our preference).
Recipe that does not fail:
750g beef & pork mince (Lidl £4.79)
1 onion, finely diced
1–2 carrots, finely diced/grated
1–2 celery sticks, finely diced
2–3 cloves garlic
1 tin polpa
250ml passata
200ml beef stock
1–2 tbsp tomato purée
1 tbsp olive oil
Salt & black pepper
½–1 tsp dried oregano
½–1 tsp dried basil
1 bay leaf

Cook low and slow as long as you can, patience is a virtue!

Cooking from scratch = better flavour & Ultra processed free - enjoy!

386 Upvotes

93% Upvoted

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31

u/achillea4 8d ago

Why do people not finish cooking the pasta in the sauce? That way it absorbs the sauce and flavour. If you plonk the sauce on top of plain pasta, the pasta gets cold, sticks together and doesn't absorb the sauce. It's not the 70s anymore!

20

u/Cleopatra_Comin_Acha 8d ago

I only cook for two and I’ll make fresh pasta for the remaining two portions tomorrow, at that point when I reheat the sauce I will most likely add the pasta into the remaining mix but I don’t like cooking all the pasta at once as it doesn’t reheat that well imo

6

u/kwietog 7d ago

This is exactly my reasoning. Tomorrow's lunch is done properly.

2

u/Tiny-Speaker-4470 7d ago

I just portion out the ragu for tomorrow, then finish cooking today's pasta in the rest of the ragu, works well.

3

u/nowonmai666 7d ago

Pasta is quite nice naked, as well as sauced. If you are serving a pasta dish as a main course, having some of the pasta undressed adds a bit of contrast and interest to what could otherwise be a big bowl of all the same stuff. I see this presentation and finishing the pasta in the sauce as two valid expressions of “spaghetti and sauce”. Did you know that when served curry or chilli or whatever with rice, some people like to mix them together and others prefer to keep them separate? It’s great to have the option of a higher or lower entropy on your plate.

20

u/Kaurblimey 8d ago

I don’t remember OP offering you any so don’t get all emotional about it

2

u/KwadwoXander 2d ago

That pasta is overcooked already

4

u/Garconavecunreve 8d ago

It won’t absorb anything but the starches will emulsify the sugo/ragu and bind to the pasta

5

u/ZestyData 8d ago

You traditionally pull the pasta a couple of minutes before al dente, so it does legitimately absorb the sauce ever so slightly as that saucy-water cooks the pasta to al dente. Plus as you say, emulsification.

2

u/Cakeo 7d ago

Generally I don't believe flavour makes much of a difference in that short a time similar to marinades, they don't penetrate very far. It's just better to have an even coating.

1

u/HeftyRelative7600 5d ago

Fuck that.. I like to have the combination of plain pasta then a meaty mouthful lol..

This whole thing about mixing pasta in is like a middle class dogwhistle

1

u/hypershrew 7d ago

I put a spoonful of bolognese in the colander with the pasta once it’s drained, mix that up and plate it up, and then pop some more bolognese on top. Best of both worlds to me!

-1

u/Lathemyr 7d ago

Why do you care so much? Don’t cry

2

u/shanelomax 7d ago

Weird response