We needed comfort food that used up some mince, I didn’t fancy burgers or meatballs. Bolognese is always a winner but for a change I decided to do something along the lines of the Other Half’s mother’s mince and macaroni.
Bolognese is something the Other Half usually does, not least of all as his tastes a lot better than mine. Probably because I do things like forget to put in garlic and herbs whilst I’m running round the kitchen not looking at a recipe. Tonight’s was OK and, due to the macaroni in cheese sauce on top, tasted more like lasagne than our normal bolognese. He had two helpings and the child had three so it certainly seems like a dish that went down well.
Leek, finely sliced
Worcestershire sauce, dash
Soy sauce, dash
50ml red wine
Tbsp plain flour
1 pint milk
Fry onion, leek and carrot until softened, if you don’t forget to include garlic then add a chopped clove or two at this point. Dry mixed herbs are also a good addition or add fresh basil at the end. Add the mince and stir until browned. Stir in the wine and sauces until bubbling then add the tinned tomatoes and soup. Bring to the boil and then simmer. Normally I would simmer for 20 minutes covered and 10 uncovered but we went to visit friends so it got abandoned on the woodburner for an hour or so instead.
Whilst the bolognese is bubbling away, cook the macaroni, drain and place to one side. As I don’t like washing up, I rinsed the pan and then used it for a cheese sauce. Melt the butter, whisk in flour, cook off for a minute then whisk in milk slowly until all incorporated. Let this heat up for 5 minutes or so (without boiling) and then stir in half the cheese. Cook off for another few minutes before stirring in the pasta.
I used an enamel pot so I could transfer straight from hob to oven which meant I could pile the pasta straight on top of the sauce, otherwise empty the bolognese into an oven dish, top with pasta. Either way, add extra cheese before putting in a pre warmed oven on roughly Gas Mark 6 for 30 minutes.