Recipe Details

Beef Bolognese

Summary

A lovely scrummy deeply rich bolognase with stacks of flavour... just add pasta and cheese of your choice.

Ingredients

• 1 lb ground beef
• 2 onions
• 1 courgette
• 1 red pepper
• 1 Loyd Grossman Sweet Red Pepper sauce
• 1 tin tomatoes
• Mixed herbs
• Dried basil
• Bay leaf
• Tomato ketchup
• Bisto gravy granules
• Tomato chutney
• HP sauce
• Salt & pepper & some tobasco
• And loads of spaghetti
• And mature cheddar thickely grated

Method

* Finely chop onions, courgette and red pepper
* Lightly fry starting with red pepper, wait 2 mins then add onions, wait another 2 mins then add courgettes. Stif for further 4 minutes or until golden.
* Hoof out your veg into a bowl (eat some of it cos it will be very tasty)
* Bung in the beef and cook it until it's all brown. Continuously break apart any clump larger then a marble - I hate that.
* Mix veg back in (if there's any left)
* Add Loydy's sauce and tinned toms
* Add a tablespoon of both mixed herbs and basil (I like basil - but bung anything in your fridge (except fivespice... bllurrr)
* Add 2 bay leaves,
* One squirt of Tommy K and HP
* Spoonful of tomato chutney (the vinegary bit will bring out the herbs)
* Good handul of bisto to make it a bit thicker. Stir until your arm aches (then stir it a bit more).
* Add salt and pepper to taste
* Add ten drops of tobasco
* Simmer gently for at least 2 hours stirring appropriately every 10-15 mins.
* If you have time, leave to stand for at least 12 hours - it's like a good wine it will mature with age - though I'd recommend no more than 12h.

Cook any pasta you want, but I guess spaghetti will be the favourite.

Serve in a bowl with pasta at the bottom, bolognese in the middle and cheese on top. Though I would imagine that any order will produce approximately the same taste!