Hiya,
This is my first post and I'm after a little bit of advice with regards to spaghetti bolognese. I'm generally good at following recipes and cooking in general but I just can't get this right no matter what I follow.
Basically, without other ingredients to confuse this is the basis of what I do:
>> Put quantity of mince into frying pan
>> Fry until the texture of the mince is 'crumbly' (no oil/wine etc added - just fried dry) - usually 6-10mins
>> Add to saucepan with a jar of say Dolmio/Ragu
>> Simmer for 15-20 minutes to serve.
But always, ALWAYS the mince tastes tough - recently a friend cooked it though and it was gorgeous; don't know how she did it but it was really soft and nice.
I did ask, and she said she used wine; logic would say just fry it less but I'm really worried I won't cook it thoroughly and poison my date
Thanks for any advice
This is my first post and I'm after a little bit of advice with regards to spaghetti bolognese. I'm generally good at following recipes and cooking in general but I just can't get this right no matter what I follow.
Basically, without other ingredients to confuse this is the basis of what I do:
>> Put quantity of mince into frying pan
>> Fry until the texture of the mince is 'crumbly' (no oil/wine etc added - just fried dry) - usually 6-10mins
>> Add to saucepan with a jar of say Dolmio/Ragu
>> Simmer for 15-20 minutes to serve.
But always, ALWAYS the mince tastes tough - recently a friend cooked it though and it was gorgeous; don't know how she did it but it was really soft and nice.
I did ask, and she said she used wine; logic would say just fry it less but I'm really worried I won't cook it thoroughly and poison my date
Thanks for any advice