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. 