Navasheen's Spaghetti Bolognese

This is Navasheen's go-to pasta sauce and because it freezes well, you know that you can always have Spaghetti Bolognese anytime any day.

You can also jazz it up with meatballs or use it for lasagna.

Ingredients:

2 chicken breast - roughly chopped

1 tray minced lamb / mutton 1-2 carrots - cut into cubes

5-6 sweet mini peppers (optional) 8 pips garlic - chopped 2 large onions - chopped

400gm tin chopped tomatoes 5 tbsp tomato puree / paste 2-3 tbsp chilli powder (according to your spice level) 3 tsp ground black pepper 1 tsp Italian mix herbs / herbs de Provence

1 cup leftover red wine

1 cup chicken stock

salt and sugar to taste grape seed / olive oil Method:

1. In a Dutch oven or heavy bottom pot, heat 2 tbsp of oil, then add garlic and try for a few seconds before adding the onions.

2. Fry till onions are translucent making sure that the it doesn't burn.

3. Add the chilli powder and fry for a minute before putting in the chicken and lamb, and cook through. Add the pepper powder and the herbs.

4. Add the cut carrots.

5. Pour in the chopped tomatoes and tomato puree.

6. Add chicken stock and wine.

7. Lower the heat, and let it cook away slowly, covered - ideally for 3 hours
   

8. Stir occasionally to ensure the bottom doesn’t burn.

9. Serve with your choice of pasta.

10. Let it cool and freeze in batches so that you can easily reheat as desired.

Add Ons Meatball Ingredients: 1 tray chicken fillet -minced 1 tray mince mutton 1 small onion - chopped fine 3 cm ginger - chopped fine 2 tsp black pepper powder 1 tbsp chilli powder pinch of salt Method: Mix all the ingredients together and make into ping-pong size balls. If you find that it is not binding properly, then beat an egg and add half of the amount into the mixture. Add oil to pan to sufficiently cover at least half the height of the balls. When oil is hot, fry up the meat balls in batches. Add the meatballs to the sauce above for a easy version of meatball bolognese.