Grannymar

The recipe today for Bolognese Sauce is tasty and versatile. I make it in batches and freeze it in single portions. That way I can pull one out for myself or more if I have unexpected guests. It can be served with pasta, used to make Lasagne or mixed with stuffing to fill sweet peppers.  Occasionally I have it on a Baked Potato.

Bolognese Sauce

Serves 6

2ozs Streaky Bacon (chopped)

1 lb Minced Beef

1 grated Carrot

2ozs Onion (chopped)

2tablespoons Olive Oil

2ozs Butter or Margarine

1 clove Garlic

3tablespoons Tomato Puree

¼ pint Red Wine

1tablespoon Flour

¼ pint Stock

1teaspoon Italian Seasoning

Salt & Black Pepper

Heat the butter & olive oil in a pan. Fry the onion, garlic and bacon. Add the beef & toss until brown. Add grated carrot & tomato puree. Blend the flour with the wine, stock & salt & pepper& Italian seasoning. Pour on to meat in pan & bring to the boil. Reduce heat and simmer gently for 1½ to 2 hours. Correct seasoning.

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Lasagne

Serves 6 190°C

Quantity of Bolognese sauce, see above.

Non-cook Pasta sheets sufficient to cover dish with two layers.

Bacon flavoured Crisps crushed

Cheese Sauce

2×50z cartons plain Yoghurt

pinch dry Mustard

6ozs Double Gloucester grated

Black Pepper

Few drops Worcester sauce

Combine ingredients for cheese sauce. Place a layer of pasta sheets in bottom of ovenproof dish. Cover with a layer of Bolognese sauce, then a layer of cheese sauce. Repeat with a layer of pasta sheets, followed with a layer of Bolognese sauce and a layer of cheese sauce. Sprinkle with crushed crisps. Bake in a preheated oven for 35 minutes. Serve with Garlic Bread and Salad.

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Stuffed Sweet Peppers

190°C

Mix the Bolognese Sauce with stuffing and use to fill halved deseeded sweet peppers. Bake in a preheated oven for 25-30 minutes. Serve with Salad.