Bolognese Sauce - was once Mince and Tatties

 When I make a Bolognese, I always make far too much.

My recipe has:
500 gms minced beef
1 chopped onion
1 pack of back bacon - about 8 slices chopped (take out the fat)
1 tin of tomatoes
2 tblsp tomato paste
2 cloves chopped garlic
1 teasp chopped fresh rosemary
1 teasp dried oregano
1 teasp ground black pepper
1 glass red wine
Olive oil

Fry the onions and bacon in the oil in a lidded casserole dish.
Add the mince and brown.
Add the garlic, herbs and pepper.
Add the tomatoes, wash out the tin with the wine to get the last scrap of flavour, add the tomato paste and bring to the boil. 
Cover, and put it in a pre-heated oven for about 40 minutes at 185 C (fan)

Serves 4, or double up and freeze it.
What comes out should be rich and flavourful, with the lid of the casserole splashed with delicious caramelised sauce. Leave it covered for a few minutes and the flavours will run into your sauce.

Now you can serve it however you please:
With linguini pasta and a sprinkle of parmesan,
As a pie filling with some shop bought puff pastry,
Or as an Italian Shepherds Pie - thats what my family call it, but there are no shepherds injured in the making, and it’s beef!

This is it, topped with celeriac and potato mash - half and half with only a few blobs of creme fraiche and salt and pepper, baked for about half an hour in a hot oven. Serve with Baxter’s pickled beetroot (other brands are available).







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