I made a Spaghetti Bolognese the other day. It was very nice rich and had a lot of flavour but something made it a little bit bitter. I'll tell you how I cooked it and maybe someone can tell me what might have caused it.
I fried some onions, celery and carrots of in a pan. In a separate pan I fried of some minced beef then when it was cooked I drained it of. I then added some garlic to the veg pan cooked that of for a few minutes then added some red wine tomato purée then the meat. I then added a couple of stock cubes to it fried that of to get the flavour in then added some more wine. I then added some tinned tomatoes, tomato purée then bay leaf. I then let it cook for a bit then added some dried basil and oregano. I then added a bit more tomato purée and some ketchup and a bit more wine and another stock cube.
I then cooked it for about an hour I think.
So I'm thinking that possibly it was that I put to many stock cubes in it or possibly to much wine and that made it bitter.