spag bol and chilli con carne

Spaghetti and chilli

Gizzie's spaghetti


Gizzi shows us how to prepare two meat recipes that won't break the bank
Proper spaghetti bolognaise

• 50ml olive oil
  
• 500g beef mince
  
• 1 packet of pancetta cubetti
  
• 1 onion, finely chopped
  
• 2 carrots, peeled and finely chopped
  
• 4 cloves garlic finely chopped
  
• 300ml red wine, if you have it available
  
• 300ml beef stock
  
• 2 x 400g can chopped tomatoes
  
• 2 tablespoons tomato puree
  
• a small bunch parsley, chopped
  
• a few sprigs of thyme, chopped
  
• salt and pepper
  
• 350g spaghetti
  
• Fresh torn basil and Pecorino cheese to serve
  

1. Heat the oil in a large heavy bottomed pan. Add the beef mince to the pan and sprinkle with a little salt. Brown the beef mince, you may need to do this in batches in order to get the best colour, then remove with a slotted spoon, but this time place into a bowl. Place the pancetta, onions and carrots in the remaining oil and fry in the pan for 5-8 minutes or until they have softened and gone slightly golden. For the last minute of cooking add the garlic to the pan.
   
2. Add the beef back to the pan, then cover with red wine, stock, tomatoes, puree, parsley and thyme. Give it a good mix and let it begin to bubble. Let it bubble away for an hour with the lid slightly ajar. You want the sauce to be reduced and rich.
   
3. Ten minutes before your ready to serve, boil the spaghetti in lots of boiling salty water to the instructions on the back of the packet, but you really want this pasta to have some bite so check it in its last minutes of cooking. Drain the pasta and stir though enough sauce to coat the pasta. Serve between bowls then sprinkle with basil and cheese.
   

Chilli con carne

• ½ a vat of left over bolognaise sauce
  
• 1 tablespoon cumin powder
  
• 1 teaspoon coriander powder
  
• 1 teaspoon chilli powder
  
• 1 x 400g can kidney beans, drained
  
• Basmati rice, soured cream, cheese and fresh coriander to serve
  

1. Heat the oil in a pan. Add the spices and fry them for 1 minute. Pour the bolognaise sauce over the top with the kidney beans and a splash of water and gently simmer for 10 minutes. Serve with some basmati rice, soured cream, cheese and fresh coriander