Show us Your Life….Main courses

This week, Kelly is having us share all about our favourite main courses. I do most of the cooking in our household, and I love it. Matthew is very patient too – I’ve taught myself most of the things I make and he is very understanding if and when things do go awry!

One of my favourite things to cook is our spin on bolognese sauce. I think everyone has their own recipe for this, and this is how we cook it in the badger sett. It’s got extra veggies in and is very adaptable – add jalapenos and chilli powder for a Mexican kind of mince, and kidney beans and chillies for chili con carne, take the mince out and use cubes of chicken or steak for a different feel, omit any sort of meat for a veggie friendly sauce… It’s not the most glam of meals but it’s a great standby, can be cooked for two or twenty, freezes and reheats beautifully. You can eat it over pasta, rice, potatoes….or even enjoy it in a mug with a little parmesan if all that seems too much!

The (very rough) recipe:

Badger Bolognese

1 lb lean beef mince (the leanest you can find)
3 bell peppers
3 red onions
1 decent sized bottle of passata
Tomato puree
Olive oil
Brown sugar
Red wine / herbs / beef stock if/as desired

1. In a decent sized pan, heat the olive oil. Crumble in the beef mince and brown the meat, stirring occasionally.

2. Add the garlic and chillies, both finely chopped. Stir.

3. After a couple of minutes, add the peppers and onions, both roughly chopped. Stir these through, mixing with the meat, garlic and chillies. Add any fresh or dried herbs you may like to use at this time, also any stock.

4. Once the vegetables have tenderised, mix in the passata and a dash of red wine. If your sauce is a little watery, add some tomato paste to thicken.

5. Turn the heat down and simmer for as long as you would like (if you need it this tastes good after simmering for ten minutes, but as with all tomato based sauces it tastes even better after a good long warm through. This sauce does very well as a slow cooker recipe also – just throw everything in on low for eight to ten hours and ignore it steadfastly!).

6. A minute or so before serving, add a dessertspoonful of brown sugar and stir through…This always seems to do something to tomato sauces -something good 🙂

I’m sure everyone has their own spin on this recipe, but this is the one we enjoy!

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1 Comment

  1. Riot Kitty
    21st May 2011 / 2:48 am

    As long as you don't eat the badgers 😉 I have several lovely sauce recipes if you'd like them…as well as a homemade pasta recipe. Nom!

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