Minimal tomato ragu/bolognese

Ardgorm

Hi

I suffer from acid reflux. I can tolerate a little tomato in a meal just not the amount in a bolognese that is common here. I've seen recipes online that have some tomato puree but are more red wine or beef stock based. Just wondering if any of you have tried this method and have any recipes or tips?

Thanks

whiskeyman

I would have thought onions would be a key ingredients you also would need to avoid?
Not sure if it'll really be much of a ragu by minimising both of these key ingredients.

Ardgorm

whiskeyman wrote: »

I would have thought onions would be a key ingredients you also would need to avoid?
Not sure if it'll really be much of a ragu by minimising both of these key ingredients.

Cooked onions are fine for me thanks

igCorcaigh

You could try Nomato sauce.

I haven't used it, so can't advise.

igCorcaigh

I don't think the traditional bolognese sauce has much tomato anyway, it's more of a meat sauce.

Ardgorm

igCorcaigh wrote: »

You could try Nomato sauce.

I haven't used it, so can't advise.

I tried making a Nomato sauce from a recepie online it uses beetroot an carrots rather than tomatoes...turns out I dont like beetroot 🙈

Yea the authentic bolognese I think doesn't have much tomato but so many different recipes online I was wondering if anyones tried making it that way and can recommend one

kylith

You could try this, maybe: https://familystylefood.com/easy-mushroom-ragu-polenta/

It has 3tbsp of tomato paste and a little balsamic vinegar, but is mostly stock.

harr

Big difference in Irish bolognese and a proper one which is a meat sauce to mix in with a nice pasta the pasta being the main ingredient not the sauce.
Anyway it’s probably going to be hard to substitute tomato in a tomato Sauce.
This might work

Diced carrots and onions fried in olive oil
Good mince beef
Beef stock
two tea spoons of tomato purée
A couple of splash’s of worechester sauce ..
Salt and pepper
Be careful adding the salt as the stock might have some.
Good fresh pasta if you can get it and put pasta into the pan after cooking and give it a good stir making sure it fully coated in the meat sauce and finish off with a grated hard cheese.

Also might be best to make as individual portion as then it might be easier to control the tomato content.

Marcusm

Ardgorm wrote: »

Hi

I suffer from acid reflux. I can tolerate a little tomato in a meal just not the amount in a bolognese that is common here. I've seen recipes online that have some tomato puree but are more red wine or beef stock based. Just wondering if any of you have tried this method and have any recipes or tips?

Thanks

No need for tomato in a ragu. Tomatoes are not native to Italy in any event. I would not use red wine - white wine would be more common. I also prefer to grind the carrot, onion and garlic in a food processor. Not to a paste but to a consistency similar to the meat.

Dizzyblonde

I suffer with reflux too on and off and I've found that adding some cream cheese such as Philadelphia, or the much cheaper Aldi equivalent, to tomato based pasta sauces stops them bothering me. I dissolve it first in a little hot water or stock so it's easier to stir into the sauce. I've never done it with bolognese, but as others said it can be made using very little tomatoes.

Ardgorm

Dizzyblonde wrote: »

I suffer with reflux too on and off and I've found that adding some cream cheese such as Philadelphia, or the much cheaper Aldi equivalent, to tomato based pasta sauces stops them bothering me. I dissolve it first in a little hot water or stock so it's easier to stir into the sauce. I've never done it with bolognese, but as others said it can be made using very little tomatoes.

Thank you for sharing that. I have actually noticed I can eat lasagne without it bothering me as much so it's probably the bechamel sauce having the same effect maybe.

And thank you to everyone else for your thoughts also, much appreciated! Will try a few suggestions over the next few weekends and hopefully il find something that works for me!

the beer revolu

Dizzyblonde wrote: »

I suffer with reflux too on and off and I've found that adding some cream cheese such as Philadelphia, or the much cheaper Aldi equivalent, to tomato based pasta sauces stops them bothering me. I dissolve it first in a little hot water or stock so it's easier to stir into the sauce. I've never done it with bolognese, but as others said it can be made using very little tomatoes.

Traditional bolognese ragu has milk in it. Might achieve the same thing.

https://www.bolognawelcome.com/en/home/live/food-drink/gastronomic-tradition/traditional-recipes/ragu-alla-bolognese/

Feisar

Or give this a go: