You wont believe what I, or what my mum years ago, put in that makes this bolognese take on a whole new form. And you cook it differently too, adding the pasta in with the sauce and letting it cook for a bit too. Like I mention a lot of times, I’m actually a vegetarian, but I like to cook for my dad and this one doesn’t seem to fail. So the secret ingredient is baked beans, it sounds fine doesn’t it? It makes sense, and I remember in my meat-eating days how nice it was. Here’s how you do it.
-800g beef mince
-1 onion, 1 carrot and 2 cloves of garlic all chopped.
-1 x 400g tin of chopped tomatoes
-1 x 410g tin of baked beans
-Some tomato puree
-Any thing that makes your spag bol special, I think lea and perrins, mustard and oxo cubes all work well.
-200g dried pasta, then cooked. Any shape or form that you like.
-Fry and sauté the chopped onion, carrot and garlic to some oil in a big saucepan and cook for 5-10 mins until brown.
-Add the mince and cook in the pan until the meat has turned brown.
-Add chopped tomatoes, any flavourings that you like and finally the baked beans.
-Leave to simmer for about 5 minutes, then add the pasta. Stir really thoroughly until you can see that all the pasta has accessed the sauce. Add a bit of hot water if it is looking dry.
-Leave to cook for about 20 minutes covered.