This is a recipe that I cook regularly in my house. It’s the one dinner that I know Ruby will eat every time I cook it. I know everyone probably knows how to cook this already – with both the well known jars of sauce brands or sauces made from scratch. The recipe I am going to share with you is my own. The measurements of ingredients are only suggestions as I tend to throw ingredients into the pan and measure with my eye. You can add any veggies in that you fancy. I mostly add in mushrooms and red peppers. Sometimes I chop up carrots really small and hide them in the sauce! I also chop up all of my veggies nice and small first before I start to cook anything. Then they are ready to pop into the pan when needed. Like everything that we buy, nearly all of the ingredients are from Lidl, where we do our weekly shop. Anything that we can’t get in Lidl we get in Tescos.
Prep time: 10-15 minutes
Cooking time: 30-40 minutes
1 medium sized onion
2-3 cloves of garlic
1 red bell pepper (or yellow)
1 Carrot (optional)
1 tin of chopped tomatoes
Tbsp worcestershire sauce
I beef stock cube
150 – 170 ml boiling water
Tsp each of dried basil and oregano
Salt and pepper to taste
Pasta (brown or white)
1. Chop up the onion, garlic, mushrooms, bell pepper, and carrot (if using).
2. Once this is done get the pan heated up and add your oil of choice (I use rapeseed oil spray from Tescos).
3. Add the onions and garlic (if using, add the carrots here too) and sweat for about 5 minutes.
4. Add the mince and cook until it turns brown. Boil some water in the kettle.
5. Add in the mushrooms and peppers and cook for a few minutes. At this stage dissolve the stock cube in the boiling water.
6. Once dissolved, add the water and stock cube, along with the tin of chopped tomatoes and worcestershire sauce to the pan. Add seasoning here too.
7. Lower the heat and simmer away for about 10-15 minutes until the sauce reduces down and thickens up.
8. While the sauce and meat are reducing get your pasta on (I assume we all know how to cook pasta?!).
9. Once the pasta is cooked and soft, serve it up with the bolognese and sprinkle with Parmesan cheese (optional).
Tip: If you are cooking this for little people, like myself, chop up the veg really small (they will also cook quicker). I often batch cook, cool, portion and freeze a lot of the food I cook for Ruby. If I was to do this with the recipe above, I wouldn’t cook the pasta until I needed it. I would let the bolognese cool and portion it into little freezer bags and freeze until I needed it. Then all you need to do is get the bolognese out of the freezer in the morning and leave in the fridge to defrost. It should be thawed by dinner time and all that’s left to do is heat it up and cook some pasta!