Bolognese (dog) Puns

For years I made tasty Bolognese sauces or ragous.

However I for some reason never achieved the restaurant taste. I tried dozens of different ingredients including finely minced chicken livers, different wines and whatnot.

Then I had a carton of milk that was about to go bad and I poured in 750ml of milk which is three times as much as my recipe called for. I reduced it down like usual which took a bit longer of course

Turns out that's what I was missing. You've gotta add a shit-ton of milk and now I have the restaurant flavor.

I was talking to a friend the other day, who puts a teaspoon of Cocoa powder in his spag bol, my mum puts Carrots in hers, I put balsamic vinegar in mine.

What's your weird secret ingredient?

Edit- I have been thoroughly educated about how to cook bolognese tonight!

Edit 2 - I think there's enough different versions here to keep me in bolognese for years lol

Some are cheaper, some are more expensive. Maybe somebody here has experience with them.

https://www.reddit.com/r/Cooking/comments/s4lhj6/comment/hsrrr84/?utm_source=share&utm_medium=web2x&context=3

I’m making bolognese for the first time today, and I’m really excited and hope I can nail it. However, I’ve been sober for 2 years now, and I guess I don’t trust myself to buy wine or have it in my pantry. I do, however have good old Holland House cooking sherry. Could I sub the wine for sherry in a 1:1? Or is there a better alternative? I almost bought wine but…idk it’s just a mental thing I guess.

Ich wurde diese Wochenende auf ein Essen eingeladen, durch eine zuverlässige Quellen habe ich heute erfahren, es gibt makkaroni bolognese.

Erfahrungsgemäß sind diese halbsteifen Kackwürmer auf Speed kaum richtig essbar, ohne sich komplett einzusauen wenn man nicht eine merkwürdige Essgeschwindkeit an den Tag legt.

Welche Anregungen könnt ihr mir geben, damit ich mich nicht beim Essen blamiere?

I’ve been making a simple bolognese sauce for about a year and a half now that my fiancé and I really like. It’s not very authentic and is extremely basic so while it’s good I’m sure there’s better out there lol. I just turned 21 and I don’t drink but I was thinking of trying to find a bottle of wine for cooking. I’m making the bolognese tonight and wonder if I should try a different recipe with some wine or if it would really make that much of a difference? I just want to make good food lol thank you for your help!

Hello! I’ve recently gone vegetarian, and it’s been going really well! However, one of my favourite things to cook has always been spaghetti bolognese, and I’m having trouble finding a good substitute for beef mince.

I’ve tried Quorn mince and Richmond’s Meat Free mince, but both of them had a very spongy and soggy texture in the sauce, which I found really unpleasant.

I’ve been recommended to try Vivera mince, but not sure if I’m going to have the same problem! Wondered if anyone could give me any advice? Really looking for the same kind of texture that come with beef mince. I’m in the UK if that’s relevant.

Thanks in advance for your help!