A quick note: this recipe is great for getting your daily veg (4 out of 5 ain’t bad!) – and it’s a no-brainer that it’s fabulous for giving children their veggies in kid-friendly yummy meals!
On Easter Saturday, midway in the Easter break you might be thinking about meat, after fish Friday.
I will be cooking lamb as usual tomorrow, Easter Sunday, but I have been thinking about some easy meat recipes to break the meat fast and also because we are all looking for meals we can cook up easily, in a time of isolation, with a few standard ingredients.Nothing too fussy!
I found this recipe watching a re-run of the excellent Jamie Oliver TV series “Jamie’s Comfort Food”. I have cooked a few recipes from the book of the same name with excellent results. In this episode Jamie made bolognese ravioli. I was taken with the bolognese part of the recipe. I thought it was a really good versatile recipe that could be tweaked in different ways.
While Jamie specifies minced pork and minced veal or beef, I made my bolognese with just beef – and it was great! I mention this, since, in these isolationist days, we may all have minced beef in the fridge, but not always pork or veal.
It’s quite thick, less a sauce, more a stand alone meal. In the post I cook up a big casserole pot full.
For Bolognese Number 1, serve up a plateful, on its own, and maybe with some crusty bread to mop up the leftovers.
Then, for Bolognese Number 2, you could put it over pasta for the traditional pasta bolognese. To do this, you might like to make it more sauce-like by stirring through a couple of tablespoons of the pasta water you cooked the pasta in – adding in just enough water to thin the sauce to your liking.
And for Bolognese Number 3 I piled some of the mixture into store bought puff pastry and made pies. This was really easy and the pies baked well, were good to eat on the spot, or could be reheated later or frozen. The procedure for this is at the end of the base recipe.
Here’s Jamie’s basic bolognese recipe.
400 g higher-welfare minced pork
400 g higher-welfare minced veal , or beef
2 cloves of garlic
2 sticks of celery
200ml red wine
2 x 400 g tins of whole tomatoes
100g Parmesan cheese, plus extra to serve
Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the red wine and cook it away.
Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
For Bolognese Number 3 pies:
You will need puff pastry, either in sheet or block form. How much you will need depends on the number of pies you make. I made 4 hearty individual pies from 3 sheets of puff pastry if that’s any kind of guide with lots of trimmings left over.
Preheat the oven to 190 degrees C.
Cut out some rounds of puff pastry from pastry sheets, or roll out some pastry from a block, if that’s how your pastry comes. You will need 2 rounds, one for the top and one for the bottom of the pies. Use something like saucers or glasses as a guide for cutting the rounds. The bottom round is smaller, the top round covering the filling is bigger. So I used a glass as the cutting guide for the bottom and a larger diameter saucer for the top.
Pile some bolognese filling onto the bottom round leaving 1-2 cm edge on the round. Brush a little water on that edge of the round, then cover with the top round, pinching the edges to seal. You could score a few decorative lines on the pastry top, making sure not to cut the pastry all the way through. I like to have a go but I’m not very good! You could also egg wash the pies all over using a beaten egg. That’s if you like that eggy shine to your baked pie.
Place the pies on a baking tray lined with baking paper. Bake for 20 minutes or until the pastry is lovely and brown and puffed up. Serve piping hot as is or dress up with a green salad.