# The ultimate bolognese

**URL:** <https://forum.kirupa.com/t/the-ultimate-bolognese/277798>\
**Category:** random\
**Created:** [December 17, 2008, 12:09pm UTC](https://forum.kirupa.com/t/the-ultimate-bolognese/277798 "2008-12-17T12:09:32Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![bootiteq](https://avatars.discourse-cdn.com/v4/letter/b/eb9ed0/32.png) [@bootiteq](https://forum.kirupa.com/u/bootiteq)\
**Post date:** [December 17, 2008, 12:09pm UTC](https://forum.kirupa.com/t/the-ultimate-bolognese/277798/1 "2008-12-17T12:09:32Z")

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What is your method? I started out with lots of things but now add less and less.  
What do you reckon makes the ultimate bolognese?

Here is what I THINK

Use beef 3/4 - use either veal or pork 1/4… cook slow as you can…

per 500 gms of meat:

- 1 finely chopped onion
- one teaspoon of garlic
- 4 cans of whole peeled tomatoes (pref “la gina” brand)
- 2 bay leafs
- 4 teaspoons red wine vinegar