So I wanted to make bolognese

[sonrisa]

but I messed with it and added thyme, rosemary and dried mushrooms (morels, porcinis, etc). Now it smells like gravy.

It's only half way through simmering so I can mess with it further. What should i do? (I already dumped a bunch more tomato paste in. I'm considering more wine)

I've already messed with my own judgment with too much red wine (darn that tasty Burgess)

[HRH Queen Dick I]

Get a pizza

[sonrisa]

Jan 29, 2018 0:34:35 GMT -5 HRH Queen Dick I said:

Get a pizza

No pizza this late at night in the godforsaken suburban hinterlands

[zoomzoom]

Thyme, rosemary? Eeek. Those are my two least favorite herbs. Basil? Oregano? Salt, pepper. More meat (heh)? I think the wine will just continue to cook off and evaporate.

[zoomzoom]

Lots of garlic? Onion?

Start over?

[pantsparty]

Why are you making bolognese at this hour?

[litebright]

Hmm. If you're looking for spices that might shift it back toward being more on the "Italian sauce" side of things, I'd go for basil and/or oregano.

But I don't know, you might be in a spot where adding more spices is just too much, KWIM?

ETA: And garlic. 

[sofamonkey]

Garlic, dried parsley, onion powder, a little wine. It probably won’t be as bad as you’re fearing.

[sonrisa]

okay - I've added tomatoes, oregano and wine (to me and the sauce). That should help. Either it;ll be better or I won't care.

(I start cooking dinner when the kids are in bed. Years of working in NYC conditioned us to 10:30 dinner time).

[litebright]

Jan 29, 2018 0:52:20 GMT -5 sonrisa said:

okay - I've added tomatoes, oregano and wine (to me and the sauce). That should help. Either it;ll be better or I won't care.

(I start cooking dinner when the kids are in bed. Years of working in NYC conditioned us to 10:30 dinner time).

So how did it end up? I'm curious! 

[sonrisa]

okay. surprisingly successful. next time, no thyme or morels. 

[isabel]

Jan 29, 2018 11:00:10 GMT -5 sonrisa said:

okay. surprisingly successful. next time, no thyme or morels. 

Next time, make the bolognese from this lasagna recipe: smittenkitchen.com/2012/02/lasagna-bolognese/

NewGirlNic rec'd this in a lasagna thread awhile back and I made the lasagna for Christmas Eve. It was absurdly good. But I had a bunch of leftover sauce, which I froze, and we ate over pasta a couple weeks ago. So, so tasty. DH said I need to double the recipe next time so we have several meals worth that we can freeze and take out on busy nights.

[wambam]

The answer is almost always more garlic.

But also, bolognese is one of those things I always want very traditional - don't stray from the basics. Same with lasagna. Don't put weird shit in my lasagna.