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What have I done?! Come and save my Bolognese!

175 replies

youmaycallmeSSP · 18/01/2013 20:13

I'm making tagliatelle spaghetti Bolognese. I used a mix of 400ml red grape juice and 100ml red wine vinegar as a substitute for red wine. It's been simmering for an hour and the smell is foul and the taste is, erm, vinegary. I've been chucking sugar into it but it doesn't seem to be making much difference. Can it be saved? I was thinking of reducing it right down and then boiling off milk through it before adding more tomato purée but I don't want to keep adding things if it's completely hopeless. What do I do?!

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Annunziata · 18/01/2013 20:15

Oh. Erm. I'm not sure to be honest. Think the game might be bogey with that one.

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PomBearWithAnOFRS · 18/01/2013 20:17

You've killed it lovey.
Strain it and make some gravy with gravy granules or stock cubes, and add that and see what happens, but I have a feeling it will still be pretty foul.

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IamtheZombie · 18/01/2013 20:18

Time for a take away.

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youmaycallmeSSP · 18/01/2013 20:20

:(

I bought all the poncey ingredients for it. Just not red wine. The fumes might cure my cough though!

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magimedi88 · 18/01/2013 20:20

Sorry to say that your subs just won't work.

I'm in the 'Time for a take away. ' camp & ditch the bolognese.

We've all had meal failures. Shit happens.

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BunnyLebowski · 18/01/2013 20:20

Grape juice and red wine vinegar? Shock

And you planned to willingly eat this?!

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SunbathingintheRain · 18/01/2013 20:21

Oh dear poor you. Have you got garlic, olive oil, maybe some chilli and Parmesan you can serve with the pasta instead?

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hellhasnofurylikeahungrywoman · 18/01/2013 20:22

The bolognaise is dead, long live the takeaway.

I don't think there is any hope, 100ml of vinegar is a lot of vinegar to burn off.

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showtunesgirl · 18/01/2013 20:22

Oh dear. Definitely takeaway time. Sad

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BikeRunSki · 18/01/2013 20:23

a tsp of bicarb will take away the acidity of the vinegar.

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thegreylady · 18/01/2013 20:26

Ditch it. Spag bog is fine without wine but vinegar will have destroyed it.

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UrsulaBuffay · 18/01/2013 20:26

The milk idea is the worst order a curry!

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NoelHeadbands · 18/01/2013 20:27

I dunno...Schloer, vinegar and milk.... I think they sell those in our local Wetherspoons

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ArbitraryUsername · 18/01/2013 20:30

Next time you realise you've not got any red wine, don't try to improvise some. You can actually make bolognese without it. It'll still taste fine.

I hope you've ordered a take away.

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CharlieSilver · 18/01/2013 20:36

" I used a mix of 400ml red grape juice and 100ml red wine vinegar as a substitute for red wine" did you see that sub in a cook book or did you think it up?!

Bin it :/

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youmaycallmeSSP · 18/01/2013 20:36

:o I always knew I could rely on MN to make me feel better...

Ok, this isn't tonight's meal (I'm batch cooking on a Friday night Hmm) so I might as well entertain myself with the bicarb.I have drained off and rinsed out as much of the sauce as I can and have added some bicarb and milk. I'll reduce that, add in tomato purée and an Oxo cube and see what happens...

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youmaycallmeSSP · 18/01/2013 20:37

I Googled it as a substitute. Maybe I could sue someone :o

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Annunziata · 18/01/2013 20:38

Seeing as you're experimenting, throw in a square of dark chocolate. It can take away the acid in the tomato, might work for the vinegar.

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PeachActiviaMinge · 18/01/2013 20:38

It was these fuckers that made you do it wasn't it? Shock Grin Just googled Red wine substitute and came across it.

"After all, red wine is just fermented and soured grape juice...."

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HappyAsASandboy · 18/01/2013 20:40

Milk?! Why would milk help?!

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KerryKetosis · 18/01/2013 20:41

oh mate Grin

and wtf - milk and bicarb?? Shock

Get thee to the chippy!

for future reference, you can make bolly without the wine.

It's nicer with, but fine without.

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KerryKetosis · 18/01/2013 20:42

"After all, red wine is just fermented and soured grape juice...."

Ha! I think those fuckers are the wine suppliers in my local Grin

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Mominatrix · 18/01/2013 20:42

Sorry, I think it is beyond redemption.

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Annunziata · 18/01/2013 20:42

Milk's supposed to bring out the meat, I don't believe it, my nonna said it was rubbish.

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youmaycallmeSSP · 18/01/2013 20:44

Milk is mellow? It seemed like a good idea, it can hardly make it worse and milk is a good ingredient in bolognese anyway.

I've just had a quick taste and it's marginally better with the milk and baking powder.

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