Vegetarian Bolognese Recipe (2024)

FAQs

How do you make bolognese more flavorful? ›

During cooking, you can further improve your meat sauce by adding other flavourings to boost complexity; a splash of worcestershire or even some soy which are both especially good with beef mince. My favourite Calabrian nonna adds a piece of pig skin the size of a cheese slice (ask your butcher).

Meat Substitute - I've been using soya protein for this recipe. But you can make it with other meat substitutions such as tofu, mushroom or lentils. Check out my lentil bolognese recipe here. Herbs - If you don't have the same herbs I've been using, add some mixed or Italian seasonings to the sauce.

It's simply the mixture of finely diced onion, celery, carrot, garlic and herbs that is the starting point of the sauce. Sautéed in olive oil until soft with just a hint of caramelisation, a good soffritto imparts incredible flavour to the minced meat, tomato and stock once they are added to the pot.

Like most recipes the longer you leave it to slowly cook the better the flavour will be but this can also be knocked up with in an hour.

If you are missing an umami note, it's possible you are missing a very common ingredient in bolognese - chicken livers. These give a meaty, almost sweet flavour. Soak them in water for a few minutes, then finely chop or pulse in a food processor. I use minced (ground) pork, beef and chicken livers.

Unlike standard meat sauces, which heavily rely on tomatoes, Bolognese sauce achieves its depth of flavor and richness through the addition of pancetta, lots of veggies, broth, wine, and a touch of milk.

Usually no. But putting (a very small bit) of sugar or even a tiny pinch of baking soda in the tomato sauce can help if it is too acidic, but this is only done if the person cooking it is really in a rush.

The Italians aren't complaining because garlic ruins the taste, but because when the sauce has garlic in it, it's not really a Bolognese any more, just as a Tarte Tatin with chocolate and pineapple isn't really a Tarte Tatin any more.

Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).

Lid off will allow extra moisture in the sauce to evaporate and thicken it. So, if you want a thicker sauce, lid off. Thinner, perhaps less strong flavored, lid on. Super low simmer and slow, even heating is best for a long cooking tomato sauce.

What is ragu vs Bolognese? ›

Ragu sometimes includes vegetable chunks, properly prepared Bolognese does not. Ragu typically uses red wine, while Bolognese calls for white. Bolognese uses very little tomato, while ragu sauces often feature tomatoes for most of the sauce's bulk.

Just add seasoning and the flavour will be completely different from what you're used to. You can add various herbs, too. Try a teaspoon of dried Italian mixed herbs (added at the start) or a tablespoon of fresh, chopped oregano (added towards the end) in the meat sauce.

Restaurants add more fat and cheese

"Fat is a big component to flavor and using high-fat contents and full-fat ingredients is going to punch up the flavor of any dish." Walker agreed, noting that adding butter "really helps bring out that flavor you may be missing at home."

Sundried tomatoes are another great source of umami for a bolognese sauce. The concentrated tang of sundried tomatoes will add an especially complex taste that's both sweet and smoky, and that flavor will tie the overall taste of your bolognese together.