OK, Last night, I tried this recipie for "english syle spag-bog "(spaghetti bologneise) I was very pleased with the way it turned out, as well as the ease of cooking it. So here goes
I used tinned, chopped tomatoes, and a beef stock cube for speed and ease of cooking, But you could chop a few tomatoes, and use half a cup of good beef stock if availibility allows. Bacon can also be ommited, I simply added for variation. (you're right erenor
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400g Lean minced Beef
4 Rashers, Rindless acon
1 Onion, chopped
1 Tin, Chopped Tomatoes
2-3 Cloves Garlic
2 Beef stock cubes
Chopped Mixed Herbs
1 Teaspoon, Sundried Tomatoe Purée
Salt/Pepper to taste
A generous splash of fortified red wine (port)
Fry bacon, onions and garlic in large, shallow pan (You won't need oil, stir constantly to start, until the bacon releases some of its juices, which will stop the food sticking/burning to the pan.). Before onions begin to brown, add the minced beef, and keep stirring, until the beef is browned. Add tomatoes and contiue to simmer. Then add the stock, purée, herbs, wine etc. Simmer for 5-10 minutes, In which time cook the pasta, and garlic bread (see below)
As an accompaniement, I made some simple garlic bread. You could add parmesan cheese, herbs, pepper, sundried tomato as you choose. Just finely chop/crush the garlic (and other ingredients) and mix into butter. Grill one side of whatever bread you are using, then turn the bread, partly grill the other side, then add the butter mix, and finish grilling.
I'm not so hot at communicating instructins, so If anything doesn't make sense, draw my attention to it, and I'll edit.
