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

[hornetrider]

8 cloves???? Is that normal for 6 people? Or is it a vampire slaying convention?

[Wadeski]

one clove per person and one for the pot, so about right

supermarket bacon is very salty. However, the bechamel sauce should cover it in the end. Just dont use salt elsewhere, and yes, get everyone well oiled before hand. Plus have plenty of bread rolls and oil on the table.

sounds like its time to start the evening with Monkey Manhattans

[soad]

Sugar, but only a little, should balance the salt.

Alcohol! Drink lots of it and you won't be able to tell the difference!
Not entirely helpful but makes for a merry evening!

[condor]

I'd remove half and add another tin of tomatoes....check the salt level again.You're going to have to go down the dilute route...otherwise your dish and guests will not be appreciated.

[Asterix]

soad said:

Sugar, but only a little, should balance the salt.

Alcohol! Drink lots of it and you won't be able to tell the difference!
Not entirely helpful but makes for a merry evening!

I was going to say a touch of suger or maybe a drop of honey. Only a tiny bit though.

..and get everyone hammered

[Wadeski]

also, do you usually use tomato paste or sundried? sometimes sundried stuff can be salted.

[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