In a book I read when I was in Rome, there was a section where a Roman chef is very disparaging about Bolognese. Apparently, the word is slang for a very rude thing that two adults who love each other very much do (ahem), because people from Bologna “will put anything in their mouths”.
I hope this isn’t true, because I really bloody like Bolognese.
This is one of the first meals I made when I went back on Slimming World. I called it Rainbow Bolognese because it has almost a full rainbow of colours in it — red, orange, yellow, green, brown, grey and purple. I made this and it lasted for about eight portions with pasta and/or a baby leaf salad. It’s one of those lovely recipes that gets more delicious with time, so having it for leftovers the next day isn’t a chore.
- 1 very large red onion, diced
- 3 garlic cloves, diced
- 2 large handfuls of mushrooms, roughly sliced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- Balsamic vinegar
- 500g extra-lean mince
- 2 cans of tomatoes
- A stock cube
- Fry the onion in Fry Light until darkly coloured. Add the garlic and the mushrooms and fry for a few minutes more
- Add the peppers and fry until softened. Then tip in the balsamic and stir well to coat all the vegetables
- Tip the mince into the pan and fry until browned. Then add the cans of tomatoes. Fill a can with water, swill it and tip into the pan. Crumble over the stock cube, bring to the boil and lower to a simmer
- Leave to simmer for around 20 minutes, until the sauce is as thick as you like. Serve with vegetables/salad and pasta
- When reducing the sauce, leave it a little more watery than you like it so that it won't dry-out when reheated