• Dry fry the mince on a low heat to release natural fat and juices.
• Add the onions to the mince (note no extra frying oil is needed), when onions are soft add a sneaky beef stock cube or two! – now make sure you have a little taste as I think this tastes delicious by itself!
• Next add the peppers, mushrooms etc
• Mix in a tin of tomatoes, rinsing the can out with a good splash of red wine and adding, stir until it starts to bubble.
• Add some tomato puree, cover and leave to simmer for about 40 minutes (this is the important part I think) so the flavours blend and sauce thickens, remove lid for last 5-10 minutes if consistency is still too thin

Optional extras to taste: chilli, soy sauce or Worcester sauce, lemon juice, garlic  – oh and if you have any left-over baked beans chuck them in too!

Pasta/spaghetti tip

We’re not spaghetti fans so we always have pasta with our Bolognese, regardless of which you choose and when you cook pasta, after draining mix with a little butter and pepper you won’t believe the difference!