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

1/2	lg	Carrot
2	md	Onions
1	lb	Mince
1		Tin tomatoes
1/2		Tin tomato puree
6	sl	Pepperoni
4	sl	Salami
2		Parts marjoram
1		Part rosemary
3		Parts basil
1/2	ts	Black pepper
1	ts	Parmesan (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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