Comments on: Spaghetti Bolognaise https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/ A (photo) diary of our dinners Sat, 19 Feb 2011 17:58:29 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Pasta Bolognese | Dinner Diary https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-75188 Sat, 19 Feb 2011 17:58:29 +0000 http://dinnerdiary.org/?p=1623#comment-75188 […] are so many other things to cook. It varies each time, depending on what’s in the fridge but our basic bolognese recipe is here. This time I used dried herbs since the plants outside are looking a bit sorry for themselves and I […]

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By: Lasagne | Dinner Diary https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-13643 Mon, 15 Mar 2010 19:45:56 +0000 http://dinnerdiary.org/?p=1623#comment-13643 […] night and my mum requested lasagne for dinner. I actually made up the ragu (roughly according to this recipe) on Friday with the intention of taking it back to Kent with us on Saturday. Only we got halfway […]

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By: Pappardelle Rigate with Bolognaise Sauce | Dinner Diary https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-8172 Tue, 28 Jul 2009 19:14:36 +0000 http://dinnerdiary.org/?p=1623#comment-8172 […] followed a recipe similar to our usual recipe, except used white wine instead of red, didn’t add any lardons and added loads of mixed fresh […]

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By: Lumaconi Bolognaise | Dinner Diary https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-7365 Tue, 19 May 2009 18:02:41 +0000 http://dinnerdiary.org/?p=1623#comment-7365 […] ever since, it changes each time depending on what’s at hand when I come to cook it but the basic recipe generally remains the […]

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By: Baby Bro https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-5047 Fri, 21 Nov 2008 20:55:53 +0000 http://dinnerdiary.org/?p=1623#comment-5047 Dosn’t look as red as what mums does,but then nothing is like what your mum does, does it? Glad you add marmite too, the wonderous one thinks im strange when i add that and L&P, Strange being!

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By: Mrs Ergül https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-5046 Fri, 21 Nov 2008 03:12:22 +0000 http://dinnerdiary.org/?p=1623#comment-5046 Sadly, I haven’t try cooking bolognaise. But this is surely on my to-do list 🙂

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By: Lizzie https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-5040 Wed, 19 Nov 2008 22:45:58 +0000 http://dinnerdiary.org/?p=1623#comment-5040 I usually add a star anise while it’s simmering, it adds a different dimension but you have to be able to fish it out as it’s quite unpleasant biting into it!

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By: Kerri https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-5039 Wed, 19 Nov 2008 22:09:14 +0000 http://dinnerdiary.org/?p=1623#comment-5039 Thanks Rob. I think the Lea & Perrins is essential but I have used mushroom ketchup before which is similar.

I use lean minced beef normally, mostly because it’s a finer texture which I prefer. I normally get rid of the excess fat by blotting the minced beef between kitchen roll but I forgot this time.

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By: Rob https://dinnerdiary.org/2008/11/19/spaghetti-bolognaise-4/comment-page-1/#comment-5038 Wed, 19 Nov 2008 21:57:43 +0000 http://dinnerdiary.org/?p=1623#comment-5038 Looks delicious, another person who adds a bit of Lea & Perrins ;).

What minced beef do you use – lean or ‘normal’? And do you drain off the fat that has come from the cooking of the mince – I prefer to do this as sometimes it leads to the dish being a bit too greasy but am interested to see how others do it!

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