Ingredients

Instructions

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.

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  • Step 3:

  • 1. Chop onions. Turn the pan to a medium heat, add cooking oil and then add the onions.

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  • 2. When the onions have softened add the tomato puree, the garlic puree, a dash of pepper and chili powder.

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  • Step 7:

  • 3. Mix together and then remove from pan and leave to one side.

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  • 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.

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  • Step 11:

  • 5. Put the onions back into the pan with the meat and add the tinned tomatoes. Stir.

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  • Step 13:

  • 6. In a separate pan cook the pasta according to the instructions on the packet.

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  • 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.

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  • 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.

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  • 9. Using a colander or sieve remove the cooked pasta from the water and separate out into portions

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  • Step 21:

  • 10. When the bolognese is no longer watery serve over the pasta with a touch of cheese if desired.
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