Nah mate, courgettes and carrots to substitute for lack if puree is some student food bodge job ****, ingenious yes but basic lets be honest. Youve been found out here gino
I rarely touch my food with tomato puree or any other kind of thickeners. I did once when I fooked up and Comm told me about the thickening granules, but they ended up in the bin I love loads of stuff in it, just hoy it all in.
Anyway Sucky, you probably don't even know what a courgette is, you probably think it's some kind of sex toy
Ah i remember them now, I had them when i was really poorly one time, can't remember what happened but i was living off ice lollies and cans of fruit.
Carrot definitely goes in a bolognese sauce mate. 100% authentic for this sauce. Celery as well, finely diced. Should have lardons or pancetta too. Courgette, not so much! My Mrs puts squash instead of carrot in, it's very nice as it goes.
Don’t think there is a really authentic version as all those you guys have mentioned are very accessible in the country and I’d wager it’s more a case of what’s left in the pantry tbh.
Yeah, I'd agree that. Basic ragu will have onion, carrot, garlic, maybe celery in though. Throw some shrooms and pepper in if you've got it. A bolognese has to have diced pancetta mind.
Sorry Chief fact or not mate i aint having that carrot ****, if its mushed up and blends into the sauce ok fair enough no worries, but sliced or chunks of carrot is no for me in a spag bol.
