Bolognese Recipe?

fat controller · 02-01-2008, 20:48

Anyone got a good homemade bolognese recipe that they'd care to share?

We don't have bolognese that often, and when we do the sauce invariably comes out of jar (something I hate doing), so I'd be grateful for a good home made recipe.

plymouthbloke1974 · 02-01-2008, 22:07

This is my recipe for a bolognese that's the dog's danglies!

Ingredients

500g Lean Beef Mince
1 large white onion, medium chopped
4 cloves garlic (or more if you're daring)
1 tin of chopped tomatoes
1 tube of tomato paste
Oregano
Salt
1 Oxo cube
A little oil

Method

In a wok (preferably) - or large pan, brown the onions and 2 finely chopped cloves of garlic over a medium to high heat in a little oil. Once they've turned translucent, put in a bowl.

Then reurn the pan to the heat and fry off the beef mince until it's just-everso pink (mainly brown) - then return the onions and garlic and continue (The flavour from the garlic and onions will slightly permeate the mince at that moment) - cook for another 2-3 mins.

Then, in the same pan, add the tin of chopped tomatoes, the entire tube of tomatoe paste (yes, really), and a MASSIVE belt of oregano. A little salt to season, you could also add 2 bay leaves at this point of you like - this'll bring out the flavour of the meat. Stir well, leave to simmer for 4-5 mins, then crumble an Oxo cube into the mix, then add the remaining 2 cloves of garlic, bit more oregano, cover the lid, and simmer on a low heat for about 20-30 mins.

Pasta? Just follow packet instructions, but add a pinch of salt and a dash of oil to the boiling water to stop the pasta from sticking. Try and use fresh if possible.

Mmmmmmmm MMM! Delish! Enjoy

fat controller · 02-01-2008, 22:15

Thanks simax, I'll give that a try - most likely with more garlic (we love the stuff in this house)

plymouthbloke1974 · 02-01-2008, 22:24

Quote:

Originally Posted by fat controller

Thanks simax, I'll give that a try - most likely with more garlic (we love the stuff in this house)

No worries - the secret is NOT to drain the fat off the mince (Trust me, there won't be too much if you use lean mince - if you want to use economy mince, use 600g due to the water content - but then you may as well use Dolmio!

)

I use 2 Oxo cubes in mine, as I love the rich flavour - see how you go with one first - and please let me know how it goes!

Sad_BB_Addict · 02-01-2008, 23:16

Quote:

Originally Posted by simax

This is my recipe for a bolognese that's the dog's danglies!

Ingredients

500g Lean Beef Mince
1 large white onion, medium chopped
4 cloves garlic (or more if you're daring)
1 tin of chopped tomatoes
1 tube of tomato paste
Oregano
Salt
1 Oxo cube
A little oil

Method

In a wok (preferably) - or large pan, brown the onions and 2 finely chopped cloves of garlic over a medium to high heat in a little oil. Once they've turned translucent, put in a bowl.

Then reurn the pan to the heat and fry off the beef mince until it's just-everso pink (mainly brown) - then return the onions and garlic and continue (The flavour from the garlic and onions will slightly permeate the mince at that moment) - cook for another 2-3 mins.

Then, in the same pan, add the tin of chopped tomatoes, the entire tube of tomatoe paste (yes, really), and a MASSIVE belt of oregano. A little salt to season, you could also add 2 bay leaves at this point of you like - this'll bring out the flavour of the meat. Stir well, leave to simmer for 4-5 mins, then crumble an Oxo cube into the mix, then add the remaining 2 cloves of garlic, bit more oregano, cover the lid, and simmer on a low heat for about 20-30 mins.

Pasta? Just follow packet instructions, but add a pinch of salt and a dash of oil to the boiling water to stop the pasta from sticking. Try and use fresh if possible.

Mmmmmmmm MMM! Delish! Enjoy

Good recipe. I'd add some Worcester sauce too.

gemmaovwales03 · 02-01-2008, 23:25

I know what I'm having for dinner tomorrow! Thanks simax

snuffle_-_uk · 02-01-2008, 23:40

Instead of Oxo cubes i recommend Kallo Organic cubes...

http://www.digitalspy.co.uk/forums/s...d.php?t=715868

if you do use those, hold off adding the salt until you've had a taste, then add it to the level required. Those stock cubes already have salt in them

orangebird · 03-01-2008, 09:38

Quote:

Originally Posted by gemmaovwales03

I know what I'm having for dinner tomorrow! Thanks simax

Add a nice big glass of red wine and a little sugar or redcurrant jelly into the mix and let it simmer for about 20 mins more - you won't regret it!

stud u like · 03-01-2008, 09:44

Roast tomatoes,onions and vegetables in the oven with herbs,garlic and fennel bulbs. Then when cooked,put in a blender with some red wine.

Could not be simpler!

OXO is full of nasty stuff!!!! If you want to use a stock cube make sure its organic and contains no monosodium glutamate.

John Carter · 03-01-2008, 10:21

More suggestions in this thread too.

http://www.digitalspy.co.uk/forums/s...d.php?t=714792

tuppy26 · 03-01-2008, 10:34

Quote:

Originally Posted by simax

This is my recipe for a bolognese that's the dog's danglies!

Ingredients

500g Lean Beef Mince
1 large white onion, medium chopped
4 cloves garlic (or more if you're daring)
1 tin of chopped tomatoes
1 tube of tomato paste
Oregano
Salt
1 Oxo cube
A little oil

Method

In a wok (preferably) - or large pan, brown the onions and 2 finely chopped cloves of garlic over a medium to high heat in a little oil. Once they've turned translucent, put in a bowl.

Then reurn the pan to the heat and fry off the beef mince until it's just-everso pink (mainly brown) - then return the onions and garlic and continue (The flavour from the garlic and onions will slightly permeate the mince at that moment) - cook for another 2-3 mins.

Then, in the same pan, add the tin of chopped tomatoes, the entire tube of tomatoe paste (yes, really), and a MASSIVE belt of oregano. A little salt to season, you could also add 2 bay leaves at this point of you like - this'll bring out the flavour of the meat. Stir well, leave to simmer for 4-5 mins, then crumble an Oxo cube into the mix, then add the remaining 2 cloves of garlic, bit more oregano, cover the lid, and simmer on a low heat for about 20-30 mins.

Pasta? Just follow packet instructions, but add a pinch of salt and a dash of oil to the boiling water to stop the pasta from sticking. Try and use fresh if possible.

Mmmmmmmm MMM! Delish! Enjoy

Spot on ..... My exact same receipe !

fat controller · 03-01-2008, 20:38

Quote:

Originally Posted by snuffle_-_uk

Instead of Oxo cubes i recommend Kallo Organic cubes...

http://www.digitalspy.co.uk/forums/s...d.php?t=715868

if you do use those, hold off adding the salt until you've had a taste, then add it to the level required. Those stock cubes already have salt in them

Thanks for the tip - I'll get some from Tesco tomorrow

Quote:

Originally Posted by orangebird

Add a nice big glass of red wine and a little sugar or redcurrant jelly into the mix and let it simmer for about 20 mins more - you won't regret it!

Do I drink the rest of the bottle? Can I take that as an instruction?

WaiteLover · 03-01-2008, 20:49

Here is me Dad's it is well nice

Mince Beef
Tinned Tomatoes
Musherooms
Peppers
onions
Tomatoe puree
Garlic
1 tsp of italian herbs
1 tsp Sugar
and Sherry (a splash)

Put onions and Garlic in pan cook till soft.
Add Mince and cook till brown
add tomaoes mushrooms, peppers, italian herbs tom puree sugar, sherry mix together leave to simmer for an hour.

Mr Giggles · 03-01-2008, 20:51

A couple of tips,

1) use Italian tomatoes

2) Use red onions

gemmaovwales03 · 04-01-2008, 01:03

Well I gave it a whirl tonight and it wasn't bad for a first attempt. I think I might have overdone it with the tomato paste and a better quality tin of chopped toms would have been better but in all it wasn't bad

I shall try some of these other suggestions next week they all sound gorgeous!

indianwells · 04-01-2008, 11:42

I find less is more when it comes to Bolognese. This is Antonio Carluccio's recipe for an authentic Ragu and I find it superb: Note he doesn't even use garlic. I must confess I do add a couple of cloves as I love garlic.

Serves 4

25g (1oz) butter
2 tablespoons olive oil
1 medium-sized onion, chopped
250g (9oz) minced beef
250g (9oz) minced pork
6 tablespoons white wine
1kg (2lb) polpa di pomodoro (tomato pulp)
1 teaspoon concentrated tomato purée
Salt and freshly ground black pepper

Method
Heat the oil and butter in a pan and fry the chopped onion. Then add the meat and fry until golden brown. Stir in the wine, tomato pulp and tomato purée. Season with salt and pepper to taste. Cover with a lid and leave to simmer for about 2 hours stirring from time to time.

Serve with freshly cooked tagliatelle and sprinkle with freshly grated parmesan, if desired, but purists like this dish without.

TykeMan · 04-01-2008, 12:14

Similar to Simax's although I use Worcester sauce and not Oxo....and I usually put chilli in as well!

Also I put chopped peppers, mushrooms and grated carrot in....good way of getting kids to eat more veg.

So probably not similar then!

orangebird · 04-01-2008, 12:31

Quote:

Originally Posted by fat controller

Thanks for the tip - I'll get some from Tesco tomorrow

Do I drink the rest of the bottle? Can I take that as an instruction?

Absolutely! It's the law you know...

B B Gunns · 04-01-2008, 16:11

Quote:

Originally Posted by indianwells

I find less is more when it comes to Bolognese. This is Antonio Carluccio's recipe for an authentic Ragu and I find it superb: Note he doesn't even use garlic. I must confess I do add a couple of cloves as I love garlic.

Italians either use garlic OR onions, not both. And as for OXO blooming cubes and Worcester sauce, bunch of heathens!!!

orangebird · 04-01-2008, 16:17

Quote:

Originally Posted by B B Gunns

Italians either use garlic OR onions, not both. And as for OXO blooming cubes and Worcester sauce, bunch of heathens!!!

My friend is from nothern italy and uses both..... I think you'll find there's regional variations on any recipe from any country, there's no set list of ingredients, not even from a native of that country.

TykeMan · 04-01-2008, 16:29

Quote:

Originally Posted by B B Gunns

Italians either use garlic OR onions, not both. And as for OXO blooming cubes and Worcester sauce, bunch of heathens!!!

But it's all peasant food, it's the same with risotto, you use what you have! I can't be doing with TV chefs who become so precious about what should go into a recipe.

B B Gunns · 04-01-2008, 16:53

Quote:

Originally Posted by TykeMan

But it's all peasant food, it's the same with risotto, you use what you have! I can't be doing with TV chefs who become so precious about what should go into a recipe.

True. I just get the impression that most of the ones on here will end up tasting like Shepherds Pie mix with Oregano

The best version I ever had was in Rome and had chicken livers, minced pork and beef and celery in it. Whatever floats your boat I s'pose.

Elanor · 04-01-2008, 20:01

I do much the same, but never use Oxo or Worcester sauce. I just throw in lots and LOTS of herbs - fresh if I can, but dried if not. And definitely red wine. I usually use more than a glass. Maybe half a bottle, and let it cook really slowly so it all reduces.

saboo · 04-01-2008, 20:11

Use lamb mince and not beef mince (organic if you can), it has a much better flavour.

I also do more than needed and then the next day add some chilli and kidney beans for a change - gorgeous.

Edd_1980 · 04-01-2008, 20:48

Ok...I think the best one is to use fresh mince from the butcher. Fry it until the juices have appeared and then add mushrooms, garlic, peppers, onions and an oxo cube. Fry until the veggies are tender then drain the fat and add 2 cans of tinned plum tomatoes and a squirt of tomatoe puree to thicken. Turn down the heat and simmer for 10 mins and serve with your pasta of choice.

02-01-2008, 20:48	#1
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Bolognese Recipe? Anyone got a good homemade bolognese recipe that they'd care to share? We don't have bolognese that often, and when we do the sauce invariably comes out of jar (something I hate doing), so I'd be grateful for a good home made recipe.

02-01-2008, 22:07	#2
plymouthbloke1974 Forum Member Join Date: Aug 2001 Location: Destination: Hard Brexit Posts: 6,368	This is my recipe for a bolognese that's the dog's danglies! Ingredients 500g Lean Beef Mince 1 large white onion, medium chopped 4 cloves garlic (or more if you're daring) 1 tin of chopped tomatoes 1 tube of tomato paste Oregano Salt 1 Oxo cube A little oil Method In a wok (preferably) - or large pan, brown the onions and 2 finely chopped cloves of garlic over a medium to high heat in a little oil. Once they've turned translucent, put in a bowl. Then reurn the pan to the heat and fry off the beef mince until it's just-everso pink (mainly brown) - then return the onions and garlic and continue (The flavour from the garlic and onions will slightly permeate the mince at that moment) - cook for another 2-3 mins. Then, in the same pan, add the tin of chopped tomatoes, the entire tube of tomatoe paste (yes, really), and a MASSIVE belt of oregano. A little salt to season, you could also add 2 bay leaves at this point of you like - this'll bring out the flavour of the meat. Stir well, leave to simmer for 4-5 mins, then crumble an Oxo cube into the mix, then add the remaining 2 cloves of garlic, bit more oregano, cover the lid, and simmer on a low heat for about 20-30 mins. Pasta? Just follow packet instructions, but add a pinch of salt and a dash of oil to the boiling water to stop the pasta from sticking. Try and use fresh if possible. Mmmmmmmm MMM! Delish! Enjoy

02-01-2008, 22:15	#3
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Thanks simax, I'll give that a try - most likely with more garlic (we love the stuff in this house)

02-01-2008, 22:24	#4
plymouthbloke1974 Forum Member Join Date: Aug 2001 Location: Destination: Hard Brexit Posts: 6,368	Quote: Originally Posted by fat controller Thanks simax, I'll give that a try - most likely with more garlic (we love the stuff in this house) No worries - the secret is NOT to drain the fat off the mince (Trust me, there won't be too much if you use lean mince - if you want to use economy mince, use 600g due to the water content - but then you may as well use Dolmio! ) I use 2 Oxo cubes in mine, as I love the rich flavour - see how you go with one first - and please let me know how it goes!

02-01-2008, 23:16	#5
Sad_BB_Addict Forum Member Join Date: Jun 2004 Location: Essex Posts: 86,769	Quote: Originally Posted by simax This is my recipe for a bolognese that's the dog's danglies! Ingredients 500g Lean Beef Mince 1 large white onion, medium chopped 4 cloves garlic (or more if you're daring) 1 tin of chopped tomatoes 1 tube of tomato paste Oregano Salt 1 Oxo cube A little oil Method In a wok (preferably) - or large pan, brown the onions and 2 finely chopped cloves of garlic over a medium to high heat in a little oil. Once they've turned translucent, put in a bowl. Then reurn the pan to the heat and fry off the beef mince until it's just-everso pink (mainly brown) - then return the onions and garlic and continue (The flavour from the garlic and onions will slightly permeate the mince at that moment) - cook for another 2-3 mins. Then, in the same pan, add the tin of chopped tomatoes, the entire tube of tomatoe paste (yes, really), and a MASSIVE belt of oregano. A little salt to season, you could also add 2 bay leaves at this point of you like - this'll bring out the flavour of the meat. Stir well, leave to simmer for 4-5 mins, then crumble an Oxo cube into the mix, then add the remaining 2 cloves of garlic, bit more oregano, cover the lid, and simmer on a low heat for about 20-30 mins. Pasta? Just follow packet instructions, but add a pinch of salt and a dash of oil to the boiling water to stop the pasta from sticking. Try and use fresh if possible. Mmmmmmmm MMM! Delish! Enjoy Good recipe. I'd add some Worcester sauce too.

02-01-2008, 23:25	#6
gemmaovwales03 Forum Member Join Date: Oct 2003 Location: Wales Posts: 7,052	I know what I'm having for dinner tomorrow! Thanks simax

02-01-2008, 23:40	#7
snuffle_-_uk Forum Member Join Date: Apr 2007 Posts: 551	Instead of Oxo cubes i recommend Kallo Organic cubes... http://www.digitalspy.co.uk/forums/s...d.php?t=715868 if you do use those, hold off adding the salt until you've had a taste, then add it to the level required. Those stock cubes already have salt in them

03-01-2008, 09:38	#8
orangebird Forum Member Join Date: Jul 2004 Posts: 4,695	Quote: Originally Posted by gemmaovwales03 I know what I'm having for dinner tomorrow! Thanks simax Add a nice big glass of red wine and a little sugar or redcurrant jelly into the mix and let it simmer for about 20 mins more - you won't regret it!

03-01-2008, 09:44	#9
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Roast tomatoes,onions and vegetables in the oven with herbs,garlic and fennel bulbs. Then when cooked,put in a blender with some red wine. Could not be simpler! OXO is full of nasty stuff!!!! If you want to use a stock cube make sure its organic and contains no monosodium glutamate.

03-01-2008, 10:21	#10
John Carter Forum Member Join Date: Apr 2007 Location: London no more Posts: 2,944	More suggestions in this thread too. http://www.digitalspy.co.uk/forums/s...d.php?t=714792

03-01-2008, 10:34	#11
tuppy26 Forum Member Join Date: Jun 2007 Location: Chatham, Kent Posts: 3,612	Quote: Originally Posted by simax This is my recipe for a bolognese that's the dog's danglies! Ingredients 500g Lean Beef Mince 1 large white onion, medium chopped 4 cloves garlic (or more if you're daring) 1 tin of chopped tomatoes 1 tube of tomato paste Oregano Salt 1 Oxo cube A little oil Method In a wok (preferably) - or large pan, brown the onions and 2 finely chopped cloves of garlic over a medium to high heat in a little oil. Once they've turned translucent, put in a bowl. Then reurn the pan to the heat and fry off the beef mince until it's just-everso pink (mainly brown) - then return the onions and garlic and continue (The flavour from the garlic and onions will slightly permeate the mince at that moment) - cook for another 2-3 mins. Then, in the same pan, add the tin of chopped tomatoes, the entire tube of tomatoe paste (yes, really), and a MASSIVE belt of oregano. A little salt to season, you could also add 2 bay leaves at this point of you like - this'll bring out the flavour of the meat. Stir well, leave to simmer for 4-5 mins, then crumble an Oxo cube into the mix, then add the remaining 2 cloves of garlic, bit more oregano, cover the lid, and simmer on a low heat for about 20-30 mins. Pasta? Just follow packet instructions, but add a pinch of salt and a dash of oil to the boiling water to stop the pasta from sticking. Try and use fresh if possible. Mmmmmmmm MMM! Delish! Enjoy Spot on ..... My exact same receipe !

03-01-2008, 20:38	#12
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Quote: Originally Posted by snuffle_-_uk Instead of Oxo cubes i recommend Kallo Organic cubes... http://www.digitalspy.co.uk/forums/s...d.php?t=715868 if you do use those, hold off adding the salt until you've had a taste, then add it to the level required. Those stock cubes already have salt in them Thanks for the tip - I'll get some from Tesco tomorrow Quote: Originally Posted by orangebird Add a nice big glass of red wine and a little sugar or redcurrant jelly into the mix and let it simmer for about 20 mins more - you won't regret it! Do I drink the rest of the bottle? Can I take that as an instruction?

03-01-2008, 20:49	#13
WaiteLover Forum Member Join Date: Dec 2007 Location: Earth Posts: 1,301	Here is me Dad's it is well nice Mince Beef Tinned Tomatoes Musherooms Peppers onions Tomatoe puree Garlic 1 tsp of italian herbs 1 tsp Sugar and Sherry (a splash) Put onions and Garlic in pan cook till soft. Add Mince and cook till brown add tomaoes mushrooms, peppers, italian herbs tom puree sugar, sherry mix together leave to simmer for an hour.

03-01-2008, 20:51	#14
Mr Giggles Inactive Member Join Date: Jan 2007 Location: Croydon, Surrey ♂ Posts: 17,698	A couple of tips, 1) use Italian tomatoes 2) Use red onions

04-01-2008, 01:03	#15
gemmaovwales03 Forum Member Join Date: Oct 2003 Location: Wales Posts: 7,052	Well I gave it a whirl tonight and it wasn't bad for a first attempt. I think I might have overdone it with the tomato paste and a better quality tin of chopped toms would have been better but in all it wasn't bad I shall try some of these other suggestions next week they all sound gorgeous!

04-01-2008, 11:42	#16
indianwells Forum Member Join Date: Aug 2006 Posts: 12,236	I find less is more when it comes to Bolognese. This is Antonio Carluccio's recipe for an authentic Ragu and I find it superb: Note he doesn't even use garlic. I must confess I do add a couple of cloves as I love garlic. Serves 4 25g (1oz) butter 2 tablespoons olive oil 1 medium-sized onion, chopped 250g (9oz) minced beef 250g (9oz) minced pork 6 tablespoons white wine 1kg (2lb) polpa di pomodoro (tomato pulp) 1 teaspoon concentrated tomato purée Salt and freshly ground black pepper Method Heat the oil and butter in a pan and fry the chopped onion. Then add the meat and fry until golden brown. Stir in the wine, tomato pulp and tomato purée. Season with salt and pepper to taste. Cover with a lid and leave to simmer for about 2 hours stirring from time to time. Serve with freshly cooked tagliatelle and sprinkle with freshly grated parmesan, if desired, but purists like this dish without.

04-01-2008, 12:14	#17
TykeMan Forum Member Join Date: Feb 2004 Location: Barnsley, South Yorkshire Posts: 1,397	Similar to Simax's although I use Worcester sauce and not Oxo....and I usually put chilli in as well! Also I put chopped peppers, mushrooms and grated carrot in....good way of getting kids to eat more veg. So probably not similar then!

04-01-2008, 12:31	#18
orangebird Forum Member Join Date: Jul 2004 Posts: 4,695	Quote: Originally Posted by fat controller Thanks for the tip - I'll get some from Tesco tomorrow Do I drink the rest of the bottle? Can I take that as an instruction? Absolutely! It's the law you know...

04-01-2008, 16:11	#19
B B Gunns Forum Member Join Date: Jul 2007 Posts: 81	Quote: Originally Posted by indianwells I find less is more when it comes to Bolognese. This is Antonio Carluccio's recipe for an authentic Ragu and I find it superb: Note he doesn't even use garlic. I must confess I do add a couple of cloves as I love garlic. Italians either use garlic OR onions, not both. And as for OXO blooming cubes and Worcester sauce, bunch of heathens!!!

04-01-2008, 16:17	#20
orangebird Forum Member Join Date: Jul 2004 Posts: 4,695	Quote: Originally Posted by B B Gunns Italians either use garlic OR onions, not both. And as for OXO blooming cubes and Worcester sauce, bunch of heathens!!! My friend is from nothern italy and uses both..... I think you'll find there's regional variations on any recipe from any country, there's no set list of ingredients, not even from a native of that country.

04-01-2008, 16:29	#21
TykeMan Forum Member Join Date: Feb 2004 Location: Barnsley, South Yorkshire Posts: 1,397	Quote: Originally Posted by B B Gunns Italians either use garlic OR onions, not both. And as for OXO blooming cubes and Worcester sauce, bunch of heathens!!! But it's all peasant food, it's the same with risotto, you use what you have! I can't be doing with TV chefs who become so precious about what should go into a recipe.

DS Forums

Bolognese Recipe?

04-01-2008, 16:53	#22
B B Gunns Forum Member Join Date: Jul 2007 Posts: 81	Quote: Originally Posted by TykeMan But it's all peasant food, it's the same with risotto, you use what you have! I can't be doing with TV chefs who become so precious about what should go into a recipe. True. I just get the impression that most of the ones on here will end up tasting like Shepherds Pie mix with Oregano The best version I ever had was in Rome and had chicken livers, minced pork and beef and celery in it. Whatever floats your boat I s'pose.

04-01-2008, 20:01	#23
Elanor Forum Member Join Date: Oct 2003 Location: Derbyshire Posts: 13,041	I do much the same, but never use Oxo or Worcester sauce. I just throw in lots and LOTS of herbs - fresh if I can, but dried if not. And definitely red wine. I usually use more than a glass. Maybe half a bottle, and let it cook really slowly so it all reduces.

04-01-2008, 20:11	#24
saboo Forum Member Join Date: Sep 2007 Posts: 237	Use lamb mince and not beef mince (organic if you can), it has a much better flavour. I also do more than needed and then the next day add some chilli and kidney beans for a change - gorgeous.

04-01-2008, 20:48	#25
Edd_1980 Banned User Join Date: Jan 2008 Location: Ireland Posts: 203	Ok...I think the best one is to use fresh mince from the butcher. Fry it until the juices have appeared and then add mushrooms, garlic, peppers, onions and an oxo cube. Fry until the veggies are tender then drain the fat and add 2 cans of tinned plum tomatoes and a squirt of tomatoe puree to thicken. Turn down the heat and simmer for 10 mins and serve with your pasta of choice.