I had 250 gms mince in the fridge and turned that into a bolognaise sauce
Very simple
Olive oil
1/2 red onion chopped
1 stick celery finely chopped
1/2 carrot finely hopped
Sea salt and freshly ground black pepper
Beef stock
In a frying pan heat to medium heat
Add 1 tbs olive oil
Add mince and fry till brown
Remove and set aside
In the same pan
Add a little more oil
Add onions sauce till soft
Add other vege
Season with S&P
When soft
Add mince back to the pan and add
Enough beef stock just to cover and simmer for about 15 -20 mis
Meanwhile in a large pot of boiling salted water
Add a cup of pasta (I used Conchiglee, which look like little ears )
Cook for about 8-10 mins till al dente
Drain, toss in a little oil
I like to add the sauce to the pasta before serving so that every little ear
Is covered in sauce
Serve covered with some grated Parmesan
Sometimes a little chopped parsley for colour
Of course there was quite a lot left over so I stored that in the freezer
Last night I had lamb chops with mashed potatoes and peas
Of course again leftovers
Now time to be a little creative
Cottage Pie me thinks
I removed the left over bolognaise from the freezer
I wanted to make it a bit more exciting
So I made a small bechamel sauce
2 tbs butter
1/2 red onion finely chopped
2 tbs flour
Sea salt and white pepper
Milk
Melt the butter in a pot and add the onion
Sauté till soft
Season with Sea Salt & ground white pepper
Add flour put back on the heat and gently heat till it forms a roux
Start adding enough milk a bit at the time till you get the consistency you want
Add to the mashed vege
Put aside
To assemble
Grease some ramekins, this amount made 3 dinners
Add the mince mixture to the ramekin
Cover with the potato mixture and
Voila, ready to go into the oven or freezer
When ready to cook
Thaw and heat oven to 180C
Grate some cheese on top
And cook for about 20-30 mins till bubbling
Delicious
😋