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I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including:PepperSugarSaltTomatos and tomato puree, tinned and chopped tomatosgarliclea & perrins / Worcester sauceOnions & onion gravy granulesdifferent meats, pork, beef and vealHerbs Basil, greek basil, thyme and oreganored wineand most recently balsamic vinegarThese all get close and do make a nice Bolognese. However the secret ingredient is still missing!
Output:
secret ingredient in a restaurant bolognese