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Title: Bolognaise
Categories: British Pasta Sauce Sausage Pork
Yield: 1 Servings

1/2lgCarrot
2mdOnions
1lbMince
1 Tin tomatoes
1/2 Tin tomato puree
6slPepperoni
4slSalami
2 Parts marjoram
1 Part rosemary
3 Parts basil
1/2tsBlack pepper
1tsParmesan (or to taste)
2 Cloves of garlic
  Little smoked ham,
  Peppers, mushrooms and
  Pickled onions to taste
  Splash of red wine.

Chop and fry onions, mince and garlic. Add everything else except the peppers and wine when the mince is browned. Keep adding the herbs until the mixture just begins to taste herby. Add peppers about 5 minutes before serving, and wine at the last minute, Serve with any pasta.

submitted by: Paddy Waldron

From: Jj Judkins Date: 13 Mar 97 National Cooking Echo Ä

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