Just tell me how to make bolognese sauce PLEASE MINE NEVER WORKS

Don't add carrot. I don't bother with celery either. Brown NOT PORK - beef or bison with the onion. Add as many canned whole tomatoes as you can while still getting a little meat in each bite. Lower the onion to minimum, maximize the garlic, add more herbs and spices, season to taste, and most importantly - simmer for four hours.

honestly looks good. What is the problem you're having with it?

The pic in your OP looks like sloppy joes but if the flavor is there then I would have no problem eating it.

ground beef
peppers, onions and mushrooms, diced
garlic
basil
thyme
oregano
rosemary

brown everything and pour off most of the grease
add crushed tomatoes to cover, some water, some red pepper flakes and a tsp or salt.

simmer until done

>MAYBE TOO MUCH CARROT

If you feel that way, that is probably the case

>Just tell me how to make bolognese sauce
If you want the easymode kind of sauce, and not some days long ragu, this is a decent recipe.
cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce

fxcuisine.com/Default.asp?language=2&Display=150&resolution=high

2 stripes of bacon
500g of minced meat
1 big onion
1 celery stalk (optional)
1 big carrot (optional)
concentrated tomato paste
chopped tomatoes in own sauce

1. put oil pan/pot and heat it
2. mince two stripes of bacon and fry a minute or two on low heat
3. put on full heat again
4. add minced meat and diced onions
4a. if you feel like being healthy also add diced carrots and celery
5. fry for about 10-15 minutes until meat starts to become golden brown and stuff starts to stick to the bottom
6. add about two table spoons of concentrated tomato paste and mix it with everything else
7. add minced/chopped tomatoes (canned is fine if you are lazy)
8. add water if you like the sauce to be more fluid
9. scratch off everything that is stuck on the bottom with a spatula
10. add at least a spoon full of salt and pepper
11. cook on low heat for 45 minutes

REEEEEEEEEEEEEEE SHUT up ricchioni
This is the only way:

Ingredients : Fresh tomatoes, San Marzano or whatever you anglo murderers call them, I believe long Tom or something
Mince must be mixed but mostly veal and also very fat, this is important
Sweet white or golden onion
1 tbsp chopped carrot
Garlic

Boil tomatoes, peel them, blend half of them and just break the other half down with your hands.
Prepare the meat mix and chop it: it must be chopped, not ground to fucking hell, minced enough not to be a steak but the grain must be rough enough to look like the inside of an Italian sausage.
Almost brown the meat (if you even thought of using something other than EVO kill yourself immediately) but not to the point that it becomes crispy or crunchy and dark, together with minced carrot and garlic.
Add the hand-minced boiled tomatoes, put lid on and let it cook at low gas, THEN add the passata.
Let it cook until you are OK with moisture, salt, herbs and whatever

Long pasta obligatory. Can also uso short but must be furrowed, ridged, rough, so that it traps the sauce.
If you don't scrape every last drop of sauce from the dish with the help of a piece of bread you should commit suicide.

>concentrated

Okay what's wrong about concentrated

>knorr
somehow I dont fully trust this

Nothing, he's just sperging like a good Veeky Forums autist.

Do you actually, non-ironically employ that paste in your recipes and feed it to your own cells and your loved ones?
Do you at least know where that comes from?

Tomatoes.

Or are you raging against store bought concentrated tomato paste? You know that you can make that stuff yourself?

>Do you at least know where that comes from?

Tomatoes. I've even made my own, at times. You do know how to make your own, don't you?

>in b4 you don't

Wew.
I really hope you lads stick to your homemade paste

I've got ask now: what do you think is in store bought concentrated paste?

Pretty easy to make and stays fresh for several weeks in the fridge

There's a lot of oil on that sauce desu senpai. What's your recipe?

Down here we have the strictest controls and standards for this kind of products. And yet there's that inevitable quota of low quality raw produce of dubious provenience that ends up inside the can. Mostly chink magic.
Regardless, what they can't sell you fresh because it's not good enough, they process it, adulterate it, can it and sell it anyway.
Who knows what could have made its way into the can.
And this is here, I don't even want to know what happens in burgerland

>Down here
Which is where?

>adulterate it
With?

I mean there's an obvious solution to your issue: don't buy food made in China. Which seems like good advice for anybody, frankly.

Best tip I can give you is cook it properly.

Cook the veg so its soft, and the onions are taking on some colour (not burned)
Add the garlic, be careful not to burn it! Keep it moving, it only needs a minute before adding the meat.
Now this is the most important part. Make sure the meat is cooked until its well browned.
It should be all broken down and sizzling like bacon in the pan.
If it's still grey and wet when you add the wet ingredients you'll cook a nasty ass flavour into the dish which is immediately obvious. It also smells like ass.
Cook out the tomato paste for a minute or so before adding the wet ingredients. It'll taste raw if you don't and cooking adds a little sweetness don't fucking burn it.

Just cook it in this order, and make sure everything is well cooked.
Classic mirepoix
garlic
minced beef
tomato paste
stock/wine
herbs to taste (that means taste it and add shit if you think it needs it)
salt & pepper to taste (that means taste it and add shit if you think it needs it, dummy)

Lastly, if you just follow a recipe you aren't really cooking.
Fucking question shit dude! You should do this at every stage.
What am I cooking this for?
Why am I cooking it this way?
What am I trying to achieve here?
Can I do it better another way?
Can I use a different ingredient for a better result?

Buy Dolmio's

Italy
>implying that the best brands don't do this shit too

Burger detected.
Disgusting.
Mushrooms?!
Please go to hell.

Did you add some wine?

thats...not bolognese tho senpai

Thanks for the reddit tier post

single pot. preferably a heavy ceramic coated cast iron pot (dutch oven). sautee mire poix, set aside. brown equal parts pork, beef mince, veal mince. add portion of dry spice (s & p, thyme, basil, oregano, nutmeg) to meat to activate spices. add tomato paste, cook well. deglaze with red wine, reduce. deglaze again with milk, reduce. add beef stock and canned tomatos. add rest of spices, bay leaf, fish sauce. bring to boil, then reduce to medium. allow to cook for 2-3 hours, stirring occasionally. add some pasta water to sauce. adjust spices, add parsley.

Have some of my licence fee funded goodness brah. Saturday Kitchen broadcast this morning available on iPlayer if you're a subject of Her Britannic Majesty.

bbc.co.uk/food/recipes/classic_bolognese_rag_17689

This is the bomb

recipe for 4 people:

2 big onions
2 pounds of beef AND pork mince
4 big tomatos or 1 tin can sliced tomatos

tymian
rosemary
salt
pepper
sugar

Before cooking:
cut the onions (and tomatos if they aren't tinned) to very small pieces

Start cooking:
put some oil in a big stainless steel pot
and heat it on high heat (me german = good food -> bad english)
roast the onions until they are almost brown
(u have to stir every 30secs) which takes
about 10-12min

throw in the mince and roast it all till there is
no more red meat

2 t-spoons of salt 1 t-spoon of pepper
over mince and onions

throw in tomatos (and add 100ml water if the heat
draws the water out of your mince-meat)

let it stew on low heat for 1 hour

throw in 1 t-spoon of tymian + 1 t-spoon
of rosemary and 5 t-spoons of sugar

stir a lot on low heat (5min)

let it stew again for 1 hour
before u serve it dont forget to taste it do
determine how much more salt u have to put in

-taste

1. if not salty enough -> more salt and stir!

2. if salty enough -> serve

repeat step 1 until u are satisfied with the taste

>I learned a valuable lesson

"Don't be friends with chicken-liver-hating plebeian scum."

I've never been to reddit.
you seem to know all about it though.

You're a fucking hipster entitled shit. Grandma, mom and me always used Cirio concentrated tomato cans and it's fucking good. Used to eat a spoonful of it when I was a child and grandma was making ragù.