He is a sober alcoholic so I can't put wine in. I read somewhere I can substitute this with balsamico vinegar?
So far I will put in:
Salandro
Onion
Carrots
Garlic
Fresh tomatoes
Tomatoes from a can (undecided about this. Might just go full on fresh ones)
Salt
Pepper
60/40 beef pork ground meat
Saddlery
Leek.
Leek just a bit. 2 carrots and a piece of saddlery for the base and flavors.
Oregano. Definitely oregano. I agree with c4, you should add some stock. Though I'd use chicken. Less essential but still good is adding a small pinch of brown sugar and a small pinch of crushed red pepper flakes, they give some dimension to the flavor. Alternatively, a little pinch of cinnamon and/or paprika can add the spice in place of red pepper, in a different way. Just a matter of preference, really. Another possibility is stirring in some heavy cream just before you finish cooking, if you want a smoother, creamier bolognese.
Don't forget to drain some of the fat from the meat before adding in the sauce and vegetables, so that the final product is less greasy. Are you using ground sausage, or just plain ground pork? And be sure the meat you're buying is quality, that's honestly the most important thing. Also, don't rush it. Bolognese is best made over a low burn for a longer time, to let the flavors and textures gestate.
Fresh tomatoes
Tomatoes from a can (undecided about this. Might just go full on fresh ones)
More variety is better, I'd keep the canned ones. Maybe even add some tomato paste, too. They all do slightly different things for the dish.
