Step 1: This recipe serves approximately 4 with leftovers. These can be kept in the fridge and taste even better the next day (will keep for approximatley 3 days). The bolognese can also be frozen and will keep for approximately 2 weeks in an airtight container in the freezer.
Step 3: 1. Chop onions. Turn the pan to a medium heat, add cooking oil and then add the onions.
Step 5: 2. When the onions have softened add the tomato puree, the garlic puree, a dash of pepper and chili powder.
Step 7: 3. Mix together and then remove from pan and leave to one side.
Step 9: 4. Add a tiny bit more oil and then put the meat in the pan (ensure to remove the paper from the bottom). Cook until brown all over.
Step 11: 5. Put the onions back into the pan with the meat and add the tinned tomatoes. Stir.
Step 13: 6. In a separate pan cook the pasta according to the instructions on the packet.
Step 15: 7. Crush the stock cube as small as possible. Then add enough boiled water to fully cover the meat and put in the stock cube. Stir.
Step 17: 8. Add the lemon juice and then leave for the excess water to evaporate. Stir occasionally and taste to see if more spice is required.
Step 19: 9. Using a colander or sieve remove the cooked pasta from the water and separate out into portions
Step 21: 10. When the bolognese is no longer watery serve over the pasta with a touch of cheese if desired.