Spaghetti Bolognese – I think I cracked it!

I don’t think there will ever be a universal ‘best’ bolognese sauce recipe! This sauce is such a core home-cooking staple. I’d nailed my ideal bolognese stovetop recipe a while back, but given the Thermomix’s ability to chop and cook everything in one hit, I have been hellbent on finding my perfect bolognese TMX recipe. I tried Dani Valent’s version and found the combination of orange rind and star anise a bit too exotic for my liking, and the EDC recipe which, although better suited to my tastes, was a little bit…blah.

So I decided to give Dani’s recipe another go, but with the following tweaks. I didn’t take a photo of the final product since, let’s face it, bolognese sauce looks pretty generic. But, holy Moses, I think I cracked my Holy Grail of sauces! I basically followed the In The Mix recipe to the T but with more garlic, and a combination of minced pork, chorizo and minced beef. Meat porn shot below…

I think the other thing everyone should try when making their bolognese is to leave the sauce in the fridge overnight so the flavors can develop. Oh, and a couple shots of Tabasco sauce never hurts! What are your bolognese secrets?

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