i'm making a spaghetti bolognese...?

Fennel. Here's a recipe I like.
Bolognese Sauce

1/2 pound ground veal
1/2 pound ground pork
1 medium onion, chopped (1/2 cup)
1/2 pound fresh mushrooms, sliced
1 tablespoon minced garlic
1 28-ounce can crushed tomatoes in puree
1 15-ounce can tomato sauce
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon fennel seeds, crushed
1 pound dried pasta, cooked and drained
Grated Romano or Parmesan cheese
Fresh rosemary sprigs (optional)

Cook and stir veal, pork, and onion in a 4- to 5-quart Dutch oven until meat is browned. Add mushrooms and garlic; cook 3 to 5 minutes more or until mushrooms are tender, stirring occasionally. Drain off fat.

Stir in tomatoes, tomato sauce, wine, salt, rosemary, red pepper, black pepper, and fennel. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Serve over hot pasta. Sprinkle with grated Romano cheese. If desired, garnish with rosemary sprigs.

rosemary
thyme
basil
oregano
a bay leaf

those are basically what is in italian seasoning anyways


don't forget garlic, salt and fresh ground pepper too!

I put a bit of red wine in my spaghetti bolognese. It makes it taste even more delicious!!

basil and oregano are the majors.

Fruits have sugar, it's natural, but some fruits can even be bad for you. Veggies are a lot healthier, particularly the green ones.

I use beef base in my bolognese and chicken livers at times. I use everything you mention,but not the chili sauce. I simmer it for quite awhile with a bayleaf added... Here is one that I thought was interesting.... I have not made this one. This recipe is presented European style, but is still an excellent variation (see comments after recipe) Ragù Bolognese Serves 6 1 pound lean minced (ground) beef 4 tablespoon (heaped) tomato purée 8 oz chicken livers, cleaned and finely chopped 16 oz tin Italian chopped tomatoes 4 rashers thick bacon finely chopped (or 4 ounces pancetta chopped) 1 teaspoon dried (or 1 tablespoon fresh) basil 2 small onions, very finely chopped 1 teaspoon dried (or 1 tablespoon fresh) tarragon 1/4 pint red wine (or Martini Rosso) 3 tablespoon olive oil 3 large cloves garlic, crushed salt and freshly milled pepper 16 oz tin passata (or thick tomato juice) 1/2 teaspoon dried coriander leaves (optional) Heat the oil in a thick-based frying pan (skillet), then gently soften the onion, bacon and garlic in it for 5 minutes. Now turn the heat up high, add the chicken livers and minced beef, and brown them, keeping the ingredients on the move with a wooden spoon. When the meat has browned pour in the chopped tomatoes, purée, passata, wine and herbs. Put on a lid and simmer gently for 20 minutes. Remove the lid, adjust the seasoning and simmer gently uncovered for a further 20-25 minutes to get a nice concentrated sauce. Comment: Anybody in the world will tell you that they make a "superb Spaghetti Bolognese" and they are probably right - this is such a simple dish that it is practically impossible to do anything other than produce a good result (although I do confess I once made one so bad that it was inedible). Having said that, this version has a rich and unctuous quality that I have not tasted in previous versions and I would recommend that you use it once in place of your normal recipe, if only to disagree with me. As you probably know the exact quantities of ingredients seem to matter less in Bolognese sauce than in practically anything else so the above can be adjusted to suit your own tastes. I add the passata (sieved Italian tomatoes) partly to give extra body, but mainly because I like quite a runny sauce - if you prefer a drier mixture omit it. The quantities above give six generous servings and would probably feed 8 without anybody going hungry - again personal taste because I am usually more interested in the sauce than the pasta. Curiously the people of Bologna, home of this famous meat sauce, would never consider using it over spaghetti but would have it over home made tagliatelle (ribbon noodles). It also goes well in lasagne, with tortellini or the dry pasta such as rigatoni, conchiglie or fusilli. As this recipe varies quite considerably from the classic version - which contains vegetables and milk but no chicken liver or bacon - feel free to make a "Spag Bol" with a clear conscience. I worked for an Italian and carrot is cooked in the sauce and is either pureed at the end of cooking or taken out at the end.

We just use Basil - as that goes very well with tomatoes.

Oregano is the best herb to use. I always make bolognese sauce in the following way :-

Dry fry lean minced beef until cooked, then drain off any fat. Place a little olive oil in pan and fry chopped onions and 2 to 3 garlic cloves, crushed.I then add 2 tins of peeled plum tomatoes which I chop, a good dollop of tomato puree, black pepper & sea salt to season and lots of oregano. Simmer gently for as long as you like. You must always top it with fresh grated Parmasan cheese. To perk it up you could add a few tablespoons of full bodied red wine.

Either basil or oregano, never both!!!!

thyme
oregano
basil
bay leaf
marjarom, if you have it

I remember being in France and the Frenchman only sold pasta with garlic, tomatoes and basil. It's simple and it was delicious.

BASIL AND OREGANO,SALT PEPPER, GARLIC

I've tried out many nice Spaghetti recipes from this website and very happy with the results.
Most importantly, there are all healthy recipes without compromise the taste, I have no worry about my waist line. :)
Hope you find it helpful.

http://recipesforhealthyliving.blogspot....