Serious eaters, I need your help!
I attempted to recreate Heston Blumenthal's bolognese last night and it's not what I expected. The final result is quite a bit sweeter & a bit too vinegar-y than desired.
I stuck to the recipe as closely as I could, substituting anise for star anise, and using a 28 oz can of plum tomatoes rather than fresh. I couldn't bring myself to make the full tomato compote- rather I simmered the strained, crushed tomatoes with the bouquet garni which I then combined with the sauce base and simmered overnight.
I was hoping for a much earthier and well rounded sauce. I need your tips & ideas, what would you do to turn this sauce around?
P.S. Next time I'm sticking to the tried & true, simple & classic recipes.