One Bolognese, Six Family Meals

Ingredients

• 1 pack SuperValu steak mince
• 1 beef OXO cube
• 40g SuperValu butter
• 2 tbsp SuperValu olive oil
• 1 large SuperValu onion, finely diced
• 100g SuperValu carrots, grated
• 100g SuperValu celery stalks, finely diced
• 100g SuperValu tinned tomatoes
• 3 SuperValu cloves garlic, minced
• 1 tbsp SuperValu flour
• 3 tbsp SuperValu tomato purée
• 400g tin chopped tomatoes
• 2 bay leaves
• 1 tbsp Italian herbs, fresh or dried (oregano or basil)
• 400ml water
• Salt and freshly ground pepper

To Serve

• 200g SuperValu spaghetti
• 30g Parmesan, grated
• Handful of fresh basil, finely chopped

Method

1. Add 20g butter and 1 tbsp olive oil to a frying pan and brown the mince in batches.
2. Once browned, season with salt and pepper, crumble in the beef OXO cube and set aside.
3. In a large ovenproof casserole pot, heat the remaining 20g butter and 1 tbsp olive oil over a medium heat.
4. Add the onion, carrots, celery, tomatoes and garlic, then cook for 5–7 minutes until softened.
5. Place a sheet of parchment paper directly on top of the vegetables to help them sweat and prevent burning.
6. Return the browned mince to the vegetables and mix well.
7. Sprinkle over the flour and stir to combine.
8. Stir in the tomato purée, chopped tomatoes, bay leaves and herbs, then pour in 400ml of water.
9. Mix well, bring to a gentle simmer and cook partially covered over a low heat for 30 minutes.
10. Taste and season well with salt and freshly ground pepper.
11. Serve with cooked spaghetti, topped with grated Parmesan and fresh basil.

Alternative Serving Ideas

1. Serve with warm garlic bread and a crisp green salad for an easy family meal.
2. Spoon over fluffy rice or serve with tortilla chips, salsa and sour cream.
3. Pile into warm wraps with grated cheese, lettuce and salsa for a quick lunch or dinner.
4. Fill baked potatoes with the bolognese, top with grated Cheddar cheese, then return to the oven until the cheese is melted and golden.
5. Turn it into chilli con carne by adding 1 diced red pepper, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp chilli powder and a 400g tin of kidney beans. Simmer for 15–20 minutes and serve with rice, baked potatoes or tortilla chips.
6. Turn it into lasagne by layering the bolognese with fresh lasagne sheets and a creamy cheese sauce. Top with grated mozzarella and Cheddar, then bake at 180°C (fan) for 35–40 minutes until golden and bubbling.