Spaghetti Bolognaise with Garlic Bread
This dish is an alternative way of using up left over roast beef and vegetables from your Sunday lunch. Alternatively, make from scratch using the recipe below.
Heat the olive oil in a large saucepan over a medium heat. Add the onions and bacon, and soften, without browning for 5 minutes, stirring occasionally.
Stir in the garlic, add your sliced mushrooms and continue cooking for a further minute. Tip in the beef mince and fry until the meat juices have almost dried up.
Add the tomatoes and their juice, stock, vinegar and wine (if using). Bring to a simmer and cook until most of the liquid has cooked down - about 20-30 minutes.
If Sunday lunch left overs are being used for this dish, you should have at least 400g of cooked meat and vegetables. Cut both meat & vegetables into 1cm cubes, leaving to one side.
Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until ‘al dente’ - it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with black pepper.
Pour the spaghetti into a large serving bowl and top with the mince. Scatter with grated cheese and serve with crusty garlic bread.