Di's Spaghetti Bolognese

This is my absolute favourite bolognese recipe! My mother used to make it for us every Friday night when I was growing up, and she'd serve it in huge white bowls. It almost brings a tear to my eye just thinking about it now! 

1 lb (approx. 400 g) minced beef

2 fat cloves garlic

1 small red onion or small shallots

2 beef stock cube

1 tsp dried oregano (or more)

2 bay leaves

1 x 14 oz can chopped tomatoes

slosh of red wine

1/2 tsp dried basil (or more)

2 tbs tomato puree

oregano and basil to taste
grated parmesan cheese

Sauté garlic and onion in olive oil, and then add the minced beef when they have softened. 
Gently brown the beef, then add one stock cube and 1/2 tsp oregano or more and 2 bay leaves.
In a separate pan heat the can of chopped tomatoes, add a slosh of red wine, add one more stockcube and 1/2 tsp of oregano or more, 2 bay leaves, 1/2 tsp basil or more, tomato puree, salt and pepper to taste. Allow the sauce to simmer away with the lid off, but don't let it get too dry. 
After a few minutes add the tomato sauce to the meat, cover and simmer on low heat. If the sauce looks too wet take the lid off for a few minutes.
Cook for about 40 minutes to an hour but check that the bolognese doesn't boil dry.


This is lovely served with a green salad and freshly grated Parmesan. Enjoy!

Cioppino

This recipe is based on Rachael Ray's recipe, although I've adapted it slightly, and I prefer to serve it with pasta. It's quite spicy so if you like a milder dish go light on the crushed red pepper flakes!

• olive oil
• 1 teaspoon crushed red pepper flakes
• 1 small can of anchovies
• 6 cloves garlic, peeled and crushed
• 1 dry bay leaf
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1 cup dry white wine
• 2 cups vegetable stock
• 32 oz can crushed tomatoes
• 1 Tsp fresh thyme leaves, chopped
• 1 tsp oregano
• 1/2 cup flat-leaf parsley, chopped (reserving some to garnish)
• 1 1/2 pounds cod (tilapia works well too), cut into bite-size chunks
• 2 x 1 lb bags frozen mixed seafood, thawed
• salt and pepper
• 
  
• In a large Le Creuset pot combine olive oil, crushed red pepper flakes, anchovies, garlic, and bay leaf over medium heat. Break up the anchovies with a wooden spoon so that the fish dissolves into the olive oil. This gives the stew a great fishy base.
  Add the chopped celery and onion to the pot, and saute for a few minutes until the vegetables begin to soften. Add the wine to the pot, and allow the sauce to reduce for a few minutes before adding the vegetable stock, tomatoes, thyme, oregano and parsley. Bring the sauce to a gentle simmer and then reduce heat to medium low.
  Lightly season the fish chunks with salt and pepper, and add them to the pot. Simmer the sauce for about five minutes, giving the pot a gentle swirl now and then. Add the thawed seafood and cover, and allow the stew to cook for about ten minutes, giving the pot an occasional swirl to prevent the stew from sticking.
  Serve the stew with pasta and garnish with chopped parsley.