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One Pot Bolognese

Tuesday 30 April 2019
One pot recipes are my absolute favourite, minimal washing up, and they're usually really low fuss. Busy weeknights with hangry family waiting for dinner in a hurry are pretty standard in our house so any recipe that I can whip up which pleases everyone and cuts down on the clean up is a winner for me.

I've made various versions of this recipe for a while, changing the mince and herbs used, adding some chilli to spice things up, using whatever pasta shapes we have in the cupboard. The cheese topping is always welcomed by my lot, and I usually serve this dish with steamed greens or mixed vegetables.

One Pot Bolognese

1 Tblsp oil
2 peppers, deseeded and diced (any colour will do)
1 large onion, peeled and diced
2 cloves garlic, minced
500g beef mince
400g tin of chopped tomatoes
4 Tblsp tomato paste
750ml rich beef stock
1 Tblsp dried mixed herbs
500g dried wholemeal penne pasta
150g grated mature cheddar cheese, or more if you want

You will need a large pot for this recipe, which has an accompanying lid. Heat the oil in a large pot over a moderate heat. Add the peppers and onion, cooking until they have softened. Add the garlic and cook for a couple of minutes. 

Tip in the mince, breaking it up as it browns. You want the beef to be thoroughly broken up and no longer pink. Add the tinned tomatoes, tomato paste, beef stock, mixed herbs, and stir until completely combined.

Reduce the heat to medium/low then stir through the pasta. Cover and cook for 15 minutes, stirring occasionally. Check that the pasta is cooked to your liking, cover and cook a little longer if necessary.

Sprinkle the cheese on top and put the lid back on the pan, cook for a few minutes until the cheese melts.  You could put the pot under a preheated grill if you want the cheese golden and bubbling.  We serve ours with wilted greens and steamed mixed vegetables.


Sunday 28 April 2019
I've not blogged in quite a while, we were poorly as several illnesses went through the house, now we're in exam season.  Our eldest is taking her final exams for her A levels, and our second daughter will be taking her GCSEs fairly soon.  It's been a hectic and stressful time, revision and preparation for both of them, along with the usual family busyness.

I decided to blog these delicious Enchiladas as they are an easy store cupboard/freezer dinner which takes very little time to prepare.  Full tums with minimum fuss is what the theme has been for the past couple of months.  If I've got time I make an extra batch and freeze it for those nights when we're all knackered and a super quick and easy dinner is needed. 


2 Tblsp oil
300g frozen chopped onion or 1 large fresh onion, peeled and roughly diced
300g mixed frozen peppers or 2 freshs pepper, de-seeded and sliced
2 x 400g tin chopped tomatoes
2 x 400g tin red kidney beans in chilli sauce
1 x tin lentils, drained and rinsed
2 Tblsp lime or lemon juice, from a bottle is fine
handful of chopped fresh coriander
10 - 12 ready made flour tortillas
200g mature cheddar, grated

Heat the oil in a large non-stick frying pan over a moderate heat. Add the onion and peppers and fry until the pepper has softened and the onion is beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans and bring the mixture to the boil

Lower the heat until the mixture is gently simmering, cook for around 10 minutes until the mixture thickens. Remove the pan from the heat, then stir through the lime juice then season to taste. 

Preheat your oven to 200C/180C Fan/Gas Mark 6.

Grease the inside of a large ovenproof dish with a little oil. Put one of the flour tortillas in the dish and spoon some of the filling mixture into the centre. Roll up the tortilla and push it to one end of the dish. Repeat the process with the remaining tortillas and filling mixture, lining the rolled tortillas up against each other.

Sprinkle the grated cheese over the enchiladas and bake in the preheated oven for around 20 minutes, the cheese should be bubbling and golden. Let stand for a few minutes before serving, we have ours with wilted greens or a mixed leaf salad. 

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