Published Tuesday, 28 October, 2014 by Iona
Heat some olive oil in a pan, then add some crushed black pepper to taste and the pancetta cooking til lightly crispy. Adding the beef mince and stirring til broken up and fully browned. Then add a squirt of the garlic purée.
quickly add the can of chopped tomatoes, and the two passatas as to not allow the garlic to burn. Simmer away until bubbling then add the two stock cubes by crumbling into the bolognese and stirring so they are dissolved.
taste and adjust seasonings accordingly. Simmer until ready to serve. Suitable for freezing.