• Pork, Lamb or Beef mince
  • 2 Tins of Chopped Tomatoes
  • 5/6 Cloves Garlic
  • Large Onion
  • 3 Bay Leaves
  • Olive Oil
  • Herbs
  • Milled salt and pepper
  • Red wine if you like it
  • Parmesan
  • Pasta Tagliatelle


  • STEP 1
    Really sharp knives for a start! Peel a large onion, I used to only use Spanish onions, I can'ÂÂt remember why, but now I try to use English, or homegrown . . . peel onion and cut in half from tip to root, then slice. Put lots of olive oil, extra virgin or ordinary, into a big saucepan, heat and throw in the onions until they are soft, don'ÂÂt let them turn brown. Add lots of ground black pepper. While they'ÂÂre softening, peel and chop the garlic into small pieces (remember to cut off the rooty bit), sprinkle with salt, then crush with the side of the knife blade and drop the mushy garlic into the pan to cook with the onions. Stir every now and then, make sure nothing burns or turns brown. Add the Bay leaves and herbs. When the onions are soft, turn the heat up and add the mince, stir until brown, turn down the heat and cook slowly on a low heat for five minutes or so. When you'ÂÂre happy that the meat is cooked, add the tomatoes, some red wine if you want it, stir and cook on a low heat for at least ten minutes. It'ÂÂs done, but I find the longer it cooks on a slow heat the better it tastes. Cook pasta to packet directions. Serve on a large yellow plate and garnish with loads of freshly grated or shaved parmesan cheese.
  • STEP 2
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