One of the most popular meals in this house is Bolognaise. Whether it's served with spaghetti, penne pasta or on top of a jacket potato, the family loves it, although the eldest doesn't like jacket potatoes as he 'doesn't see the point of them'. I usually humour him on a jacket spud day by slicing his into wedges, topping it with whatever we're having, chucking some cheese on the top & baking it in the oven. He eats it, he loves it, but he still doesn't see the point of a jacket spud. I honestly give up with teens. Don't get me started on the second one that has now added ham to her ever increasing 'dislikes list', along with mushrooms (but eats them all in bolognaise despite them being clearly visible), tomatoes (but they're ok cooked), steak (it's too meaty), pork (it's too porky). You get the picture.
Anyway, back to the bolognaise. I usually make it from scratch with tinned tomatoes, tomato puree, herbs etc, but there are times when I need a meal in a hurry and a jar of sauce makes perfect sense. I must admit though, that Dolmio is not a brand of sauce I pick up, and I was quite surprised to learn that a 500g jar of Dolmio sauce contains at least 10 juicy diced tomatoes, along with a few other natural ingredients, with no artificial colours, flavours, preservatives or sweeteners. I was then interested to see how it would taste, and if it would pass the fussy teen test.
With just a few additions I rustled up a tasty Spag Bol in just 25 minutes (including pasta cooking time), and it made enough for 5 portions. Everyone loved it, and plates were cleared (including all the mushrooms!)
Meaty Bolognaise Sauce by Helen Jessup on Scribd
I saved one of the portions to make stuffed peppers the following day, and spiced the bolognaise up with some chilli powder and added a few kidney beans.
The stuffed peppers were a big hit with the husband who ate them both!
This post is an entry for the #Dolmio #Thankgoodness Challenge, sponsored by Dolmio
