My mum is a pretty amazing cook. She’s also a cordon bleu trained chef – or rather she was in a former life. Despite the fact that we all live together in our multi generation household, it isn’t very often that Mum cooks – as the ‘matriarch’ of the family, with my young kids and the nature of my freelance work, I do the vast majority of the cooking, cleaning and general running of the house.
Then there are the weeks that Mum is off work, at home and I decide to ask her to cook for us… it’s heaven!
Firstly, it is always nice to have someone else do the cooking, isn’t it? I have about as much chance of Adam cooking (and us surviving his creation) as I have of winning the lottery when I haven’t bought a ticket, so this is my only opportunity. On top of that, ever notice how no matter how old you get, your mother’s cooking is SO comforting and transports you straight back to your childhood.
Last week Mum made us all some of her infamous spaghetti bolognese and there wasn’t a teaspoon left. Edie devoured it. Adam had thirds. The boys polished the plate and asked for seconds and I not only had a plateful with my courgetti, but I had it for the next two days for lunch. I posted the above picture on my social media and was instantly asked for the recipe by several people, so I asked Mum to share and she obliged me. Here is my darling Mum’s spaghetti bolognese recipe:
1 large onion, grated
2 cloves garlic, minced
1 large carrot, grated
2 rashers unsmoked bacon, chopped
500g minced beef (or for a healthier option, minced turkey)
1 tin chopped tomatoes
1/2 the chopped tomato tin of water
1 heaped tablespoon tomatoe purée
1 teaspoon tomato ketchup
1 heaped teaspoon mixed herbs
1 heaped teaspoon basil
Heat some oil in a frying pan and add the onions, garlic and bacon. Cook for 2-3 mins until softening and add the carrot, cooking for another 2-3 mins. Add the beef or turkey mince and stir until the meat is browning. Add the tinned tomatoes, water (which is just the empty tin refilled to the halfway mark so roughly 100-150ml I would guess?), ketchup, herbs and puree. Stir occasionally and cook for 30 minutes or for the best results ever put the whole lot in a slow cooker and abandon for the day (4-6 hours on low). Serve with courgetti or spaghetti. For little ones you could use mini pasta shapes with the bolognese.