The best bolognaise

INGREDIENTS

1kg of beef mince (10% fat)

1 tablespoon of extra virgin olive oil

1 large onion, chopped finely

500g carton Cirio Passata Sieved Italian Tomatoes

1 Kallo Organic Chicken Stock Cubes

1 tablespoon of marmite

Salt and pepper

INSTRUCTIONS

Heat the oil in a big casserole dish or saucepan over a medium heat. Add the onions and sweat them for a few minutes until they start to turn translucent. Next add the mince, breaking it up with a wooden spoon so that it has no big ‘lumps’ of mince - this is really important. Keep turning it and breaking it, turning it and breaking it until you have browned all of it. Then add the passata, the stock cube and the marmite and about 500ml of water. Stir everything together and let it come to a simmer. Once you can see it simmering put a lid on the pan and turn the heat right down and leave it to cook for at least two hours. After two hours you should see a rich red gravy surrounding the meat. Add salt and pepper and serve.

You can use this for a pasta sauce, for mexican (tacos/sweetcorn/cheese/sour cream/avocado/lettuce), to make a simple pasty, cottage pie or lasagna.