To me, bolognese sauce is very versatile. Most times, I make double portions and freeze the rest. I would then convert the other portion into a chilli con carne to have with rice the next day or into a pie with mash topping to bring new interest to it. Or if you are a pizza lover you can spread it over a pizza base, sprinkle over some sliced mushrooms and top with grated cheese – makes great pizza!
4 oz of spaghetti
400 gm minced meat ( I used lamb)
1 large carrot (peeled and finely chopped)
80g button mushroom (finely chopped)
2 large celery stalks (chopped)
1 large onion (finely chopped)
1 large garlic (crushed)
2 cm cube fresh ginger (grated)
1 14 oz tin chopped tomato
2 tbsp tomato puree mixed with same amount of hot water
2 tsp finely chopped fresh basil or 1 tsp dried
2 tsp finely chopped fresh oregano or 1 tsp dried
1 red fresh chilli (optional: I like my sauce with a kick; finely chopped)
2 tbsp of olive oil
salt and pepper
In a deep saucepan, heat the olive oil, add the onion, garlic and ginger stir until soft. Add the vegetables, mince and stir. Add the chopped tomatoes; tomato puree, herbs and chilli. Stir again. Season with salt and pepper. Gently bring to boil and then cover and let it simmer slowly under very low heat for 30-40 minutes. Stir occasionally to stop it catching.
Meanwhile, boil the spaghetti following the instructions on its packaging until al-dente. Serve with the sauce ladled over it. This is normally served with grated parmesan cheese but I have had difficulty looking for a halal version of it therefore I go without.