Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

4.0 from 1 reviews
Pork Goulash
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice

  • You will also need a large sauté pan.


  1. Method
  2. Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  3. Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  4. Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  5. Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  6. Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  7. Serve with rice.

Updated: October 26, 2018

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes (about 16)
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 3½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 15 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 15 minutes, turn them, leaving a space in the centre of the tray/sheet to add the salmon pieces, and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10–12 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 21, 2018

Individual Shepherd’s Pie

Individual Shepherd's Pie

 

These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.

 

Individual Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized chunks (about 6 medium)
  • 1 tbsp olive oil
  • 450g (1 lb) lamb mince/ground lamb
  • 1 tbsp flour
  • 300ml (10 fl oz) lamb or beef stock (1¼ cups)
  • 415g tin (398ml can) baked beans
  • 2 tbsp tomato purée/paste
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh mint, chopped
  • salt and freshly ground black pepper
  • knob of butter
  • a little milk
  • 12 cherry tomatoes, halved
  • 55g (2 oz) cheddar cheese, grated (½ cup)

  • You will also need 4 individual serving ovenproof dishes for this recipe


  1. Method
  2. Add the potatoes to a pan of boiling salted water and simmer for 20 minutes or until tender.

  3. Meanwhile heat the oil in a frying pan/skillet, then add the lamb and brown over a medium heat, about 5 minutes.

  4. Reduce the heat a little and stir through the flour, then add the stock, stirring until it thickens, about 2 minutes.

  5. Next, add the baked beans, tomato purée/paste, Worcestershire sauce and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes. Divide amongst the four dishes.

  6. Preheat the grill/broiler while finishing the pies.

  7. Drain the potatoes once they are tender, then mash adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.

  8. Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.Then sprinkle the cheese over top.

  9. Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.


  10. Individual Shepherd's Pie

Updated: October 2, 2018

Country Vegetable Soup

Country Vegetable Soup

 

This is a lovely smooth, thick vegetable soup. It’s quick to make and great for a winter’s day accompanied with soda bread.

 

Country Vegetable Soup
Prepares: 6 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large potato, chopped
  • 600ml (20 fl oz) good beef stock (2½ cups)
  • 1 tsp tomato purée/paste
  • salt and freshly ground black pepper


  • To serve
  • Chopped chives or celery leaves to garnish


  1. Method
  2. Melt the butter in a large pan, add the vegetables and toss to coat with the butter. Cook until soft, about 10 minutes, stirring frequently.

  3. Stir in the stock, and then add the tomatoes and tomato purée/paste. Season to taste. Now bring to the boil, cover the pan, and simmer for 30 minutes.

  4. Remove from the heat, leave to cool slightly and then purée in a blender.

  5. Pour into a clean saucepan and simmer for 5 minutes.

  6. Check seasoning and serve garnished with chives or celery leaves.

Updated: October 1, 2018

Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 x 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • fresh or dried thyme
  • ground black pepper
  • 60ml (2 fl oz) white wine (¼ cup)
  • 4 small tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1 cup fresh breadcrumbs (about 2 slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • seasonal vegetables

  • You will also need an ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) of lightly salted water. Reduce the heat to a gentle simmer. For brown rice simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Then leave for one minute. Remove with a slotted spoon and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Lightly season the fish with thyme and pepper.

  6. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. (It will not be fully cooked at this point.) Then lay the fish on top of the rice in a single layer and pour over the wine. Slice the tomatoes and arrange on top.

  7. Now melt the butter in a frying pan/skillet, add the onion and garlic and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.

  8. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake for a further 10 minutes until the fish is cooked through and the topping is golden brown.

  9. Cut the lemon into four slices and use to garnish.

Updated: September 18, 2018

One-Dish Lamb Pasta

One-Dish Lamb Pasta

 

Simple to prepare, this tasty pasta dish gets cooked in one pan in just under 30 minutes. Lamb is cooked in a red wine, tomato and thyme sauce with farfalle (bow-tie pasta). Great served with a leafy salad, and crusty bread to soak up the sauce.

 

One-Dish Lamb Pasta
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 27 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, peeled and sliced
  • 450g (1 lb) lamb mince/ground lamb
  • 400g can (½ x 28 fl oz can) chopped/diced tomatoes
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 1 heaped tbsp fresh thyme leaves
  • 2 tbsp tomato purée/paste
  • salt and freshly ground black pepper
  • 600ml (20 fl oz) vegetable or chicken stock (2½ cups)
  • 170g (6 oz) farfalle (3 cups)
  • Worcestershire sauce
  • fresh Parmesan to garnish

  • To serve
  • A leafy salad and crusty bread

  • You will also need a large sauté pan with lid and four pasta dishes.


  1. Method
  2. Hear the oil and add the onion and lamb to the pan. Brown the meat over a medium heat for 5 minutes, stirring frequently and breaking up any clumps of lamb.

  3. Now add the tomatoes, red wine, thyme, tomato purée, seasoning, and stock. Stir everything together and then bring the sauce to the boil. Cover the pan, reduce the heat and simmer for 10 minutes.

  4. Next stir in the pasta and continue to simmer, uncovered, for a further 12 minutes, until the pasta is just tender. Stirring occasionally.

  5. Stir in a dash of Worcestershire sauce then divide between the four dishes and top with a little grated Parmesan.

  6. Serve with salad and crusty bread to soak up the tasty sauce.

Updated: August 17, 2018

Chicken Hunter’s Style

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Hunter's Style

 

Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.

 

Chicken Hunter's Style
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts, each cut into two
  • 3 rashers back bacon/side bacon, chopped
  • 1 onion, chopped
  • 115g (4 oz) mushrooms, sliced (1½ cups)
  • 1 garlic clove, crushed
  • 120ml (4 fl oz) white wine (½ cup)
  • 400g tin or ½ x 28 fl oz can whole tomatoes
  • 1 tbsp fresh parsley, chopped
  • salt and freshly ground black pepper
  • 1 tbsp fresh basil, torn

  • To serve
  • 285g (10 oz) peas (1¾ cups)
  • pasta, penné works well

  • You will also need a large sauté pan with lid and a medium-sized serving dish


  1. Method
  2. Warm the serving dish in the oven.

  3. Now heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove to a plate and set to one side.

  4. Put the bacon in the pan and sauté for 1 minute, tossing frequently. Then add the onions and mushrooms, reduce the heat a little, and cook until the onions are soft and the mushrooms are golden, about 5 minutes. Stir through the garlic and cook for a further minute.

  5. Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.

  6. Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.

  7. Remove the chicken to the warmed serving dish and pour over the sauce.

  8. Serve with pasta and peas.

Updated: July 8, 2018

Chicken Cacciatore

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Cacciatore

 

Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.

 

Chicken Cacciatore
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: About 35 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 chicken breasts, skinned
  • 1 onion, peeled and chopped
  • 225g (8 oz) mushrooms, sliced (3 cups)
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 28 oz can chopped tomatoes
  • 140ml (5 fl oz) chicken stock (⅔ cup)
  • 1 tbsp oregano, chopped
  • 1 bay leaf
  • salt and freshly ground black pepper
  • large handful rocket/arugula

  • To serve
  • crusty bread

  • You will also need a deep-sided sauté pan for this recipe.


  1. Method
  2. Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.

  3. Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.

  4. Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.

  5. Remove the bay leaf, then season well and stir through the rocket/arugula.

  6. Serve with the crusty bread to mop up the juices.

Updated: July 7, 2018

Spicy Pork Meatballs

Spicy Pork Meatballs

 

Meatballs are always a favourite and these spicy pork meatballs are cooked in a chilli tomato sauce.

 

Spicy Pork Meatballs
Prepares: 4 servings
 
  • Preparation time: about 30 minutes
  • Standing time: 30 minutes
  • Cooking time: 50–55 minutes

  • Ingredients
  • 450g (1 lb) minced/ground pork
  • 85g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 1 lemon, zest only
  • 1 small onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp fresh sage, chopped
  • 2 pinches crushed dried chillies
  • salt and freshly ground black pepper
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 1 x 400g tin (or ½ × 796 ml can) chopped/diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1tsp chicken bouillon, or 1 × organic stock cube, mixed in 300ml (10 fl oz) (⅔ cup) boiling water
  • 1 tsp sugar
  • 200g (7 oz) spaghetti
  • ½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).

  • *Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti, although it does sound an unusual combination.

  • You will also need a large lidded frying pan/skillet.


  1. Method
  2. In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.

  3. Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.

  4. Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.

  5. Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.

  6. Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.

  7. Serve the spaghetti alongside the meatballs and sauce.

Updated: May 8, 2018

Angie’s Lasagne

Angie's Lasagna

 

This is a lasagne recipe that I stumbled across many years ago and that has always been a great family favourite. The dish has three layers of pasta, a meaty tomato sauce, and mozzarella cheese, topped with Parmesan.

 

Angie's Lasagne
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 10 minutes
  • Standing time: 10 minutes

  • Ingredients
  • 9 lasagne sheets
  • 450g (1 lb) mince/ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 796ml can Italian chopped/diced tomatoes
  • 156ml (5½ fl oz) tin tomato paste (⅔ cup)
  • ½ tsp dried oregano
  • salt and freshly ground black pepper
  • 450g (1 lb) mozzarella cheese, grated/shredded* (4 cups)
  • 28g (1 oz) Parmesan cheese, finely grated/shredded (¼ cup)

  • For this recipe you will need a deep sided frying pan/skillet or sauté pan.
  • Also a 32.5 x 22.5 x 5 cm (13 x 9 x 2 inch) ovenproof dish.

  • *In the UK the prepackaged grated mozzarella cheese contains only cheese and anti-caking ingredients. In Canada it has more additives, so I buy the block mozzarella and grate it myself. Just pop it in the freezer for ten minutes before grating to firm it up.

  • To serve
  • A Caesar salad can be served as an accompaniment.


  1. Method
  2. Brown the meat in the frying pan/skillet over a medium heat, about 5 minutes. Reduce the heat, add the onion and garlic, and cook for a further 5 minutes.

  3. Stir in the tomatoes, tomato paste, oregano, ⅔ cup water, and seasoning. Simmer for 20 minutes.

  4. Preheat the oven to 180°C (350°F) (gas 4)

  5. Many brands of lasagne pasta require no pre-cooking but I have found they benefit from cooking for a short time anyway. A baked lasagne using uncooked pasta isn’t as moist.

  6. So, bring a large pan of water to the boil and add a glug of olive oil. Drop 5 of the lasagne sheets into the water one at a time (crossing each one over the other) and boil for 4 minutes. They need to be cooked in two batches or they will stick together while cooking. Remove the sheets with a pair of tongs and rinse under cold water, then lay the sheets separately on a clean tea-towel. Repeat with the remaining four sheets.

  7. To layer up the lasagne. First, spread a thin layer of the meat sauce in the bottom of the lasagne pan. Then layer 3 lasagne sheets, a third of the remaining meat sauce, and a third of the mozzarella cheese on top. Repeat layering the pasta, meat sauce, and cheese twice more. Finally sprinkle the Parmesan over the top.

  8. Bake, covered with foil, in the oven for 30 minutes. Remove the foil and cook for a further 10 minutes.

  9. Let it stand for 10 minutes before serving into portions.

Updated: May 3, 2018

Chicken Parmigiana

chicken parmigiana

 

Parmesan coated chicken breasts are baked in a tomato and basil sauce covered with mozzarella. They are served with tagliatelle tossed in chopped parsley and garlic butter and sautéed courgettes/zucchini.

 

Chicken Parmigiana
Prepares: 4 servings
 
  • Preparation time 45 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the parmigiana
  • For the tomato sauce
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g tin chopped/diced Italian tomatoes
  • 1 tbsp tomato purée/paste
  • 2 tbsp fresh basil, shredded
  • salt and freshly ground black pepper

  • For the chicken
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 28g (1 oz) flour (3 tbsp)
  • 1 egg, beaten
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 boneless chicken breasts, skinned
  • 8 thin slices mozzarella cheese
  • salt and freshly ground black pepper

  • fresh basil sprigs to garnish

  • For the tagliatelle
  • 8 tagliatelle nests
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 1 garlic clove, crushed
  • 2–3 tbsp fresh flat-leaf/Italian parsley, chopped


  • To serve
  • 2 courgettes/zucchini cut into 1.25cm (½ inch) slices
  • 1 tbsp olive oil


  • You will also need an ovenproof dish large enough to take the four chicken breasts in a single layer


  1. Method
  2. Preheat the oven to 200C/400°F/gas mark 6

  3. For the parmigiana
  4. Put the olive oil and garlic into a pan over a medium-low heat and, as soon as the oil starts to sizzle, stir in the tomatoes and tomato purée. Simmer gently for 10 minutes to thicken the sauce a little. Remove from the heat and add the shredded basil leaves. Season.

  5. Meanwhile, measure the flour into a plastic bag and season. Then add half the grated Parmesan and shake to mix. Spread out onto a large plate.

  6. Tip the egg into a shallow dish.

  7. Dip the chicken pieces in the egg, shaking off any excess egg while lifting them from the dish. Then coat with the flour and cheese mixture.

  8. Melt the butter in a large frying pan/skillet and add the chicken pieces to the pan. Cook over a medium heat for 3 minutes on each side until they are lightly golden in colour. Transfer to the ovenproof dish and pour the tomato sauce around the chicken.

  9. Lay two slices of mozzarella on top of each chicken breast then sprinkle over the remaining Parmesan.

  10. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and cook for a further 10 minutes until the cheese is lightly browned.


  11. For the tagliatelle
  12. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for the length of time directed on the packet.

  13. While it is cooking mix the butter with the garlic and chopped parsley.

  14. Drain the tagliatelle, return to the pan with the parsley butter and toss together.


  15. For the courgettes/zucchini
  16. Heat the olive oil in a large frying pan/skillet over a medium heat. Add the the courgettes /zucchini and toss in the oil. Sauté for 3–5 minutes turning frequently until cooked through and beginning to colour.


  17. To serve
  18. Lift the chicken breasts from the pan onto four serving plates and spoon the tomato sauce around. Garnish the chicken with the basil sprigs.

  19. Serve with the tagliatelle and courgettes/zucchini.

Updated: April 15, 2018

Spaghetti Bolognese with Cherry Tomatoes

Spaghetti Bolognese with Cherry Tomatoes

 

This spaghetti bolognese uses cherry tomatoes instead of chopped or diced tomatoes. The Italian tomatoes add a burst of sweetness to the sauce which makes it just a little bit different.

 

Spaghetti Bolognese with Cherry Tomatoes
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 10 minutes (hob)

  • Ingredients
  • 1½ tbsp olive oil
  • 400g (14 oz) minced/ground beef
  • 115g (4 oz) streaky bacon/side bacon (about 4 rashers)
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp tomato purée/paste
  • 120ml (4 fl oz) red wine (½ cup)
  • 250ml (8 fl oz) hot beef stock (1 cup)
  • 2 x 400g tins/cans cherry tomatoes
  • 1 tbsp fresh oregano, chopped
  • 1 bay leaf
  • a little grated nutmeg
  • 2 tbsp curly leaf parsley, chopped

  • To serve
  • grated Parmesan
  • spaghetti

  • You will also need a large sauté pan.


  1. Method
  2. Heat half a tablespoon of the oil in the pan and brown the beef, about 5 minutes. Remove with a slotted spoon and set to one side.

  3. Cut the bacon rashers into cubes and add to the pan. Once the fat starts to run and they begin to brown, remove from the pan using the slotted spoon and set aside with the beef. This will take about 3–4 minutes.

  4. Now, reduce the heat and add the remaining oil to the pan with the onion, celery, and carrot. Gently cook the vegetables for about 10 minutes until they soften, stirring frequently.

  5. Stir through the garlic and tomato purée/paste and cook for a further minute.

  6. Then return the beef and bacon to the pan. Stir in the red wine and increase the heat to medium. Let the wine bubble away until it has reduced by half.

  7. Next, stir in the beef stock and add half the oregano, nutmeg, bay leaf, and tomatoes. Bring to the boil, cover and reduce the heat to very low. Simmer very gently for 45 minutes.

  8. Just before serving, stir in the remaining oregano and half the parsley.

  9. Serve the spaghetti sauce over the pasta and scatter the top with the remaining parsley and some grated Parmesan.

Updated: April 15, 2018