A standby mid-week Bolognese

A good Bolognese takes hours to cook – it’s one of my favourite things to simmer away on the stove. However, sometimes, a craving hits mid-week and you want Bolognese NOW! With the rich, robust notes of Red, Red Wine, you can have a Bolognese on the table in 15 minutes.

Serves 4 (adjust to your liking)

What you'll need
1 tbs olive oil
300g pork and beef mince (or any time of mince you like)
1 x 500ml jar of SNP Red, Red Wine
1 tbs butter
Handful of Parmigiano Reggiano/parmesan
Pasta to your liking

Bring a large saucepan of water to a lively boil and season as salty as the sea. Add pasta and cook until al dente.

Heat olive oil in a deep fry pan and add mince. Leave it to colour for 5 minutes, then toss it over. This helps create a lovely caramelisation on the mince! Pour in your jar of sauce. Rinse jar with ½ cup of water and pour that in. Simmer for 10 minutes. Add pasta. Throw in a knob of butter, handful of Parmigiano Reggiano and a splash of pasta cooking water. Give the whole thing a forceful stir. Serve immediately with a shower of cheese.

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