Cream In Your Bolognaise Sauce

[ethandron]

...would you, a la Mary Berry?
I wouldn't personally but I'm sure there must be a name for an authentic creamy tomato sauce.

[dannyk13]

Si ho fatto un' sbaglio

[HansUrbancka]

@dannyk13.....Two mistakes in one day.!! I think you left out an 'o' and meant to say .."Si ho fatto uno' sbaglio"..:-)

Anyway, having had a further read through this thread, I am thinking that at 11.58am Jackdaw33 made a very valid point. In fact I am thinking that a glass of medium dry Sherry added to a tinful of concentrated Tomato Soup could make a very good sauce, gravy, jus (Call it what you like)

The reason for my thought is that friends and family members have adopted for special occasions a recipe which I thought-up and is a Mushroom sauce made from adding a glass of sherry to each tin of condensed mushroom soup involved. (2 tins for 4 people) So simple but a real winner with a roast meal.

Try it and be amazed at your culinary skills.

Hans.

[dannyk13]

Questo giorno non va bene per me.Lol

[HansUrbancka]

Well danny, even if it hasn't been a good day for you, I still see you as a wise owl.

Hans☺☺☺

[dannyk13]

:-)

[OldBather]

I always add a glass of sherry to food,it adds a subtle flavour,and being a fortified wine, keeps for a long time.

[zebo]

As some have said 'authentic' can vary, even in different parts of Italy, we have the same in this country, what's a teacake? Off Bolognaise sauce, I saw a cookery demo just before Christmas for roasted tomato soup where a dash of Angostura bitters was added and that works a treat.