Monkeys Bolognese with a sweet n sour twist
Ingredients
- 800g Minced beef
- 1 tablespoon Sugar
- Pinch Black pepper
- Pinch Salt
- 1 tablespoon Sweet and sour
- 1 Beef stock pot
- 6 leaves Chopped Basil
- 1 teaspoon Dried oregano
- 2 Chopped Garlic cloves
- 400g Passata
- 200g Bacon lardons
Accompaniment
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Method
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1
1. Dry fry minced beef until browned, Empty into cullindar to drain off fat.
2. Dry fry bacon and garlic for 3 minutes, add passata, herbs, sugar, sweet and sour, beef stock pot, salt and pepper.
3. Stir then add the beef mince and give another stir so mince is fully coated. Keep on a low heat whilst you cook your spaghetti or pasta
Chef's Tips
Do not add 1/2pint of boiling water !!! Just empty stock pot into you sauce
You could use a glass of red wine as a replacement to the stock pot
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