Master Moderator's Best Bolognaise Sauce in the WORLD

[Halex]

I made the sauce and tasted it, yum, very meaty compared to mine. I used it for lasagna and it was a huge hit. . DS wants me to make it every week. We all thoroughly enjoyed it and yes I will be using this sauce as my lasagna base.

Just wondering has anyone doubled the recipe, I then could make  2 lasagnas, one  to eat and one to freeze

Hally

[Twitterpated]

My husband is a real lasagne fiend. Not sure if I'm game to make any changes to my tried and true recipe. Might have to think on it............if Master Moderator says its best in the WORLD then I guess it's worth considering.

[Halex]

Twitter pad, it's very rich so to me it wouldn't work for spaghetti but lasagna it was truly delish. . DS is a big food critic these days  DH And I really loved it too

[Chelsea (Thermie Groupie)]

I made this during the week and it was a bit too rich for us as a spaghetti sauce and quite sloppy. I have been making our bolognaise on the stovetop lately so the TM mince texture probably wasn't appreciated by the family either unfortunately.  I agree that this recipe would suit lasagne better. 

[johnro]

Hally while I have not yet tried this recipe but looking at quantities there is no reason you would have any issue X 2. I made multiple lasagna for DD engagement party X 2 a recipe with very similar amounts, making a litre of cheese sauce for each one - sooooo easy with thermie     

[Chelsea (Thermie Groupie)]

I tried to double it but it wouldn't fit.  I had to take some out before cooking and then had to take more out when it spluttered everywhere during cooking (even with a titled MC).  1.5 would be a better option. 

[johnro]

Thanks Chelsea - will need to make a note of that when I try this one

[Frozzie]

my sauce wasnt too liquid and was quite nice although it definately lacked seasoning .i added chilli salt and a few other bits and pieces..I used it for spag bol and a pasta bake!

[judydawn]

Maybe the variations in this recipe are because of the type of tomato paste/passata/or whatever people are using.  Obviously different countries have different products and this could be affecting the consistency for some here in Australia.

[Chelsea (Thermie Groupie)]

I think the small glass of wine is also a bit tricky.

[Frozzie]

im sure thats it JD...i used more crushed tomatoes than a sauce so that definately helped, others have used soup, tomato sauce etc etc...i prefer using pure tomatoes rather than different sauces anyway makes adding wine etc no probem 

[Chelsea (Thermie Groupie)]

I used crushed tomatoes too. I eventually had to pour it into a frypan to evaporate some of the liquid and thicken it up.

[Frozzie]

chelsea do you think that had something to do with the fact that you had doubled tghe recipe?? have you tried it just in a single amount??

[Chelsea (Thermie Groupie)]

I took that into account and reduced the liquid. When I compared this recipe to the one from the EDC (which I can double) I think the problem was that there was too much wine.  The EDC recipe thickens nicely and that just has 50g of wine. 

[judydawn]

I finally made this today, read right through this thread to pick up a few hints and used the following quantities & ingredients for a nice, thick bolognaise sauce.  Hopefully the picture will show just how thick it is. I made 1.5 times the recipe but did not increase some ingredients.
2 large red onions
3 cloves garlic
750g mince
375g fresh very ripe tomatoes
110g tomato paste
65g white wine
1 tblspn frozen chopped fresh basil
25 g olive oil
1.5 tspn dijon mustard
1/2 tspn sugar
Cooked as per the original recipe but occasionally had to use the spatula to keep it moving for the first 10 minutes on speed 2 as it just didn't seem to want to move at all.  Lowered the speed to 1 once it started bubbling.
I used it to make a lasagne for 6 and a spare one for 2 for the freezer. We are not great lovers of bolognaise sauce, especially when made in the TMX but DH enjoyed it.