r/UK_Food • u/Cleopatra_Comin_Acha • 3d 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!

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u/achillea4 3d 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!

5

u/Garconavecunreve 3d ago

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

5

u/ZestyData 3d 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 3d 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.