Good old favorite.

I think this would have to be the most cooked dish around the world, and I know it's a big hit in my house. But I am really interested to know how you do yours.

Is it a traditional recipe that you have always used or is it something that has evolved through time?

What am I talking about?

Why, SPAGHETTI BOLOGNESE of course.

I think the most important thing with this recipe, is to use as many fresh ingreds as possible. And I always make sure I can.

Okay, what did I use?

500 gms lean beef mince

1 diced onion

2 tablesps of mixed Italian herbs

A good dollop of Tomato Paste

1 tin diced Tomatoes

Garlic (lots)

About a cup of diced Capsicum

1 jar of Passata Rustica (crushed Toms)

1 teasp of sugar
1 glass of red wine

Spaghetti

Olive oil

Hot water

Parmigiano Reggiano (grated)

Dry fry the beef mince and then add the diced onion. Next, just start adding all other ingreds.

Stir and simmer for at least half an hour then let stand for as long as poss.

When you are ready to eat, put on a pot of water to boil and add a good slurp of the olive oil. WHY? So the spaghetti does not stick together. When it's AL Dante, drain water off and toss in a knob of butter, stir and place in dishes. Place the sauce on top and serve with Garlic bread and sliced Zucchini.

I am not a lover of red wine (Hubby is) love it in cooking but much prefer to have a crisp white wine with my meal.

NOW, please tell me how you do your's. Does it differ from mine? Do tell.

Spicey Mac Cheese (I did it my way)

WOW. Never again will I make Mac cheese the old way. Thanks to Food Gawker and more importantly The Pioneer Woman (Picture 327) I have found a far more exciting recipe with a kick all of it's own. But credit goes to you first P.W.

I had no cream so used sour cream, added peas and medium heat chilli (fresh) as I can't get the tinned sort she used by El Paso.






Here's what I did......







Cook around 3 cups of pasta in the normal way. While that is cooking, grate a cup of cheddar cheese, dice 1 onion, 1 capsicum, from the freezer get a handful

of baby peas and another handful of

sweet corn.





Now, in butter, fry the onion 'til sort,

add the capsicum, peas, corn and chilli.


Drain off the pasta, once cooked and toss

into veg mix and stir well.

Add the sour cream and stir then add the

grated cheese. Stir again. It's now ready.



Enjoy.














I served ours with a lovely steak cooked in garlic butter and had it with honey wholegrain mustard, and the SPICEY MAC CHEESE of course.

Please, go and see the Pioneer Woman. Her photo's on the recipe are just beautiful and so well explained too.