Spag bol.....what are your 'must have' additions?

[Hacienda71]

Milk.

 

[Adam4868]

Chilli,lots of it.

 

[Ming the Merciless]

Garlic bread and a beer

 

[Cycleops]

Plenty of Italian seasoning as said. Top tip: Don’t use Oxo or beef stock cube, chicken stock instead, must less strident. Splash of red wine doesn’t hurt.

 

[Nibor]

Half pork and half beef mince

 

[slowmotion]

Chicken livers. Don't add too many or it will be impossibly rich.

 

[Jody]

Hendersons here also.

 

[Andy_R]

Red wine, pancetta, celery, carrots, milk, butter, chopped tinned tomato, onion, garlic, oregano, thyme.

 

[Dave7]

I’ll add tomato purée 👍

Yes... already added that

 

[Dave7]

SPAG!
(James Acaster reference there - he also likes tag to be fair).

To answer the question though, red wine and pancetta, I try to keep it fairly close to what it should be.
My mum used to put mushrooms in, the freak.

Oooppss....we always add mushrooms and onions.

 

[lazybloke]

Not spag. Other pastas work better.

 

[stoatsngroats]

As @vickster and with fresh tomatoes and fresh mushrooms.
Basil and oregano.
If you want an authentic (whatever that might mean!) flavours, surprisingly, a tin of Irish Stew makes an amazing difference.

 

[Cycleops]

And buy a decent premium brand of pasta, not Tescos Economy. Makes a world of difference.

 

[winjim]

It's only bolognese if it comes from the Bologneaux region of France. Otherwise it's just sparkling ragu.

 

[Archie_tect]

Brown off the onions then lots of garlic, black pepper and basil with the tomatoes.... and simmer for an hour.

Stir in a dollop of full fat creme fraiche right at the end... just like mama used to make!