olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
smoked streaky bacon, finely chopped
onions, finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
trimmed and finely chopped Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…
sticks, finely chopped
cloves, finely chopped
rosemary, leaves picked and finely chopped Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
400g tins plum tomatoes
pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish Basil ba-zil Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
dried oregano Oregano or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
chilli, deseeded and finely chopped (optional)
tomatoes, sliced in half
parmesan, grated, plus extra to serve Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
bread, to serve (optional)Put a large saucepan on a medium heat and add 1 tbsp olive oil.
4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
the 75g grated parmesan, check the seasoning and stir.
the Bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
the spaghetti and stir into the Bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Want to turn this into chilli con carne for the next day. 1320g of spaghetti (or other pasta or choice, can use gluten free). 1Add the bacon cook for approx 5 mins until golden. 1Add the ground beef, onion, garlic, carrot, celery and some of the fresh herbs, and cook until browned breaking up any large lumps of meat with the back of the spoon. 1Add the stock, wine, passata, tomato paste and mushrooms and season with salt and pepper. 1Bring to the boil, reduce heat and allow to simmer on a low heat covered for approx 50 mins, if liquid reduces down too much (you can add a little more stock/passata). 1When the meat mixture is almost ready, add the pasta to a large saucepan of boiling hot water and cook to al dente. 1Drain the water and add meat mixture to thespaghetti and mix thoroughly. If you are only using half therecipe for spaghettibolognese, thenthe next day add some red and green pepper with 2 jalapeno peppers to the mixture, along with some cumin, paprika and 1 tin of kidney beans and a little more passata or chopped tomatoes and you have a quick chilli con carne
It may seem silly but normally binges are down to stress, low carbohydrates or boredom, baking takes away the boredom, relaxes my mind and waiting for it to bake really tests my brain to see if i actually need it or it was just a craving, thenthebest bit, you get to have a slice knowing that there’s no artificial flavourings and is so healthy you could even have a slice for breakfast
This really is theBEST carrot cake recipe I've ever come across. I've had to convert all the american measurements to english ones, but having tested therecipe, I have to admit that it's extremely good
The Nest’s Best Brownie Recipe. This was therecipe that I started off with. I’ve been trying to cut out grains for a long time, and while I had the savory side of things sorted, I just craved, craved the cake-y-ness that grains impart
If you're looking for more quiche or tart recipesthen check out these lovelies below. This quiche was Delicious, yes with a capital D - just the right amount of cheesiness with beautifully softened onions topped with sweet baby plum tomatoes
Internet is full…literally overfilled with healthy options, alternative recipes where the real ingredients are replaced with sweeteners, low-fat powders, healthier fats, gluten-free flours, in best cases you just use dates for the base of any dessert and cashews for any creamy topping…I’m bored with it