Bolognese #tocookbefore24

29 Nov 2015

So the #tocookbefore24 series! Time to learn to cook those need-to-know recipes; 12 of which need to be ticked off by my next birthday.

So shall we start with a good old spag bol? Everyone loves a decent bolognese; it's super tasty and proper comfort food. As this series of posts is all about the meals everyone should now how to cook, I'm keeping it simple guys. I'm a big fan of a meaty bolognese but my family prefer a veggie version so, if you're the same, I suggest Quorn as an alternative to the beef.

For a simple bolognese, you will need (serves 2):

200g beef mince
1 onion
1 red pepper
1 carrot
1 garlic clove
1 400g tin chopped tomatoes
200ml stock (made from a stock cube)
200g tagliatelle (or spaghetti if you're being traditional)
2 tablespoon olive oil

Chop up your onion, red pepper and garlic clove into small chunks, and grate your carrot.

Heat a tablespoon of oil over a medium-high heat in a saucepan and, when hot, add the mince. Once cooked and browned through, put in a bowl and set aside.

In the same saucepan, heat another tablespoon of oil and cook the onion and pepper over a medium heat for five minutes. Add the carrot and garlic and cook for another 2 minutes.

Make your stock by dissolving a stock cube in 200ml of boiling water.

Add the mince, stock and tomatoes to the pan and stir well to combine. Bring to the boil and then simmer for 45 minutes, stirring occasionally. 

With fifteen minutes to go, cook your tagliatelle according to the packet instructions. 

Drain well and serve with a good-sized portion of the bolognese sauce.