Help!

[Lefty Two Drams]

Am in process of making a Lasagne (started it at 2pm, serving at 6-ish)

My bolognaise base consists of the following:

8 cloves Garlic
2 Onions
0.5lb smoked back bacon
2lb beef mince
2 tins chopped tomatoes
3 carrots
3 celery sticks
good pile of sundried tomato paste
half bottle red wine
pepper
oregano
rosemary
bay leaves
cinnamon
sugar

I've just tasted it and it's too salty! I never add salt to it (and I've made this loads of times before) so I assume it's come from the bacon (not my usual bacon today - supermarket pap rather than local butcher).

Any ideas what I can do other than just getting my guests pi$$ed before we eat? That's not out of the question by the way...

Ta
Left

Edited by Lefty Two Drams on Sunday 28th March 16:07

[Lefty Two Drams]

Thanks for your help chaps

I managed to get two cups of liquid out of the pan and put in a tin of chopped tomatoes, some more red wine and a bit more sugar. I cooked it for an extra 20 minutes longer than I had planned (so another 90 minutes after I started diluting it) and it was just fine! Not quite as dense as usual but I spread it a bit more thinly and put an extra layer in to the lasagne.

We had 4 bottles of champagne prior to dinner and 4 bottles of chianti with it. No complaints...

Edited by Lefty Two Drams on Monday 29th March 11:42