Tag Bol!

Wow, sorry, I was busy booking a holiday and stuff last night (I know that’s a terrible excuse) so I’ve had to wait til lunchtime at work to post my latest recipe post.

I actually edit this one myself, because I am a fussy eater(!) so yeah I have put my alternatives in here too in blue!

I’ll add a photo later because I’m actually making this tonight!

Tagliatelle Bolognese


Generous knob of butter
100g bacon, finely diced
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
250g minced beef

150ml dry white wine

400ml tin plum tomatoes

Tagliatelle Pasta

3 musrooms

1 bell pepper, finely diced (or 2 halfs of different colours)


Melt the butter in a large saucepan (or I use a wok) set over a gentle heat.

Add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.

Here’s where I note that I use  mushrooms and peppers because I don’t like either onion or celery… but it works pretty  much the same way, I add peppers last…

Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season and let it cook for another 5 minutes.

Pour in the wine and the tomatoes and stir well. Simmer until the meat is very tender. (Some people do this for HOURS it’s up to you I guess, but I find 30 mins is about all the time I have to cook it in) Check on it occasionally, and top up with a little water if it seems too dry, although this probably won’t be necessary. Serve with tagliatelle and grated Parmesan cheese.



Pasta Bake


Today I’m sharing a really easy recipe that always goes down well here!

It’s once again loaded with cheese (I think I have a problem) but there is green present, so it’s kind-of healthy right?

Here’s my recipe for my favourite pasta bake!

Cheesy Tuna and Broccoli Pasta Bake:


Broccoli (amounts here are all up to your discretion really, however much you like of all things)

Pasta (I use fusilli, or “twisty pasta” for this)

Tuna (one tin, or two if you’re loving the tuna)

Some grated cheese for topping.

For the Cheese Sauce:

50g Butter

50g Plain Flour

500ml Milk

200g Grated Cheese


Cook broccoli and pasta til very close to being cooked (You don’t really need instructions right?)

Open and drain tin(s) of tuna.

Make Cheese Sauce:

Melt the butter in a pan.

Stir in the flour until well mixed.

Remove from the heat.

Slowly stir in the milk.

Return to heat.

Bring sauce to the boil.

Stir in Cheese.

Once all of this is completed put the whole lot in a baking dish (or casserole dish) and mix it together.

Sprinkle your remaining cheese on the top and bake in a moderately hot oven until the cheese on the top has browned.


Pasta Bake