Pasta Bolognese:asta

Pasta Bolognese:

Prep:           10 mins.

Cooking:      40 mins.

Course:        Lunch/Main

Serves:        4

Rating:         3:  Moderate

This basic mixture is a very good one for many mince-based meals.


  • A batch of cooked pasta
  • Small pack beef mince (400g)
  • Onion
  • 1 carrot (size as you wish – you’ll find that large ones are bigger than small ones….)
  • ½ a green pepper (or could be a different colour)
  • 100g chopped bacon bits (streaky is nice)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can chopped tomatoes
  • Dollop of tomato puree
  • Red wine if you have it
  • Oil
  • Seasoning
  • Frying pan
  • Saucepan


  • Break up the mince with a fork as it is dropped into the pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the pan down to a medium heat.
  • Chop the onion, carrot, bacon, pepper and garlic finely and soften on a low heat with the mince for 5 mins.
  • Add a can of chopped tomatoes, pour in a glass or so of red wine and add good squeeze or dollop of tomato puree.
  • Season well with black pepper as the tomatoes will certainly benefit from it. Leave the salt until you taste it later – the bacon will add a certain amount, and you can’t take out salt once it’s in.
  • Put the pan onto the lowest heat possible; lodge a lid half-way on and just simmer for about 30 mins, stirring as necessary to avoid it sticking to the pan.
  • Season to taste and use it to make whatever dish you are doing. It is ready for both Lasagne and Bolognese as it is now.
  • Spaghetti is the traditional one but I personally find it too messy.
  • Use whatever pasta you like – dammit, you’re eating it.
  • Serve it up, eat it, enjoy it.

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