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Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 2 carrots, peeled, grated then chopped up fine
  • 3 cloves of garlic, grated/crushed
  • 2 beef stock cubes
  • 2 tbsps red pesto
  • 1 tbsp tomato puree
  • 2 tsps paprika
  • 1 bay leaf
  • 2 tsps dried oregano
  • 3 sprigs of fresh thyme
  • 200 ml red wine
  • 400 ml tin of chopped tomatoes
  • 1 tbsp tomato frito (optional)
  • 2 tbsps Worcester sauce
  • 200 g mushrooms, diced (optional)
  • 1 tbsp soft brown sugar
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
Spaghetti Bolognese Spaghetti Bolognese
Spaghetti Bolognese
Super rich and tasty

Ever since I was a kid Spaghetti Bolognese has been my favourite comfort dinner. It made me so happy opening the front door after a day at school to the smell of this for dinner. I thought any other dish cooked with mince meat was sacrilege. It started as my mum’s recipe, and was one of the first she passed on to me, over the years I have adapted it.


It is rich and tasty, and really easy to make, always a favourite of my friends. I could eat this again and again, and always eat far too much of it in one go.

Prep 15 minutes
Total 50 minutes

Method:

  • Heat the olive oil, add the onion, celery and carrot and cook gently until soft but not browned.
  • Add the mince and brown, then add the garlic and cook for a minute more.
  • Crumble in the stock cubes, add the paprika, pesto and puree and mix well. Cook for a few minutes and let the beef soak up this flavouring and turn dark from the stock cubes.
  • Add the oregano, bay leaf, thyme, stir well then pour in the wine. Let this bubble away and reduce to half the size then add the tin tomatoes, Frito, Worcester sauce, mushrooms and brown sugar. Add the salt and pepper then cover and simmer on low for 25 minutes.
  • Taste for seasoning, remove the lid and cook for a further 10 minutes just to reduce the sauce a little more. The longer it cooks the better the taste.
  • Serve with spaghetti, Parmesan and a drizzle of extra virgin olive oil. Stir it through the spaghetti or serve on top, the choice is yours.

TIP: Tastes even better the following day!

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Spaghetti Bolognese
Super rich and tasty

Ever since I was a kid Spaghetti Bolognese has been my favourite comfort dinner. It made me so happy opening the front door after a day at school to the smell of this for dinner. I thought any other dish cooked with mince meat was sacrilege. It started as my mum’s recipe, and was one of the first she passed on to me, over the years I have adapted it.


It is rich and tasty, and really easy to make, always a favourite of my friends. I could eat this again and again, and always eat far too much of it in one go.

favorite
print
rate
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 2 carrots, peeled, grated then chopped up fine
  • 3 cloves of garlic, grated/crushed
  • 2 beef stock cubes
  • 2 tbsps red pesto
  • 1 tbsp tomato puree
  • 2 tsps paprika
  • 1 bay leaf
  • 2 tsps dried oregano
  • 3 sprigs of fresh thyme
  • 200 ml red wine
  • 400 ml tin of chopped tomatoes
  • 1 tbsp tomato frito (optional)
  • 2 tbsps Worcester sauce
  • 200 g mushrooms, diced (optional)
  • 1 tbsp soft brown sugar
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

Method:

  • Heat the olive oil, add the onion, celery and carrot and cook gently until soft but not browned.
  • Add the mince and brown, then add the garlic and cook for a minute more.
  • Crumble in the stock cubes, add the paprika, pesto and puree and mix well. Cook for a few minutes and let the beef soak up this flavouring and turn dark from the stock cubes.
  • Add the oregano, bay leaf, thyme, stir well then pour in the wine. Let this bubble away and reduce to half the size then add the tin tomatoes, Frito, Worcester sauce, mushrooms and brown sugar. Add the salt and pepper then cover and simmer on low for 25 minutes.
  • Taste for seasoning, remove the lid and cook for a further 10 minutes just to reduce the sauce a little more. The longer it cooks the better the taste.
  • Serve with spaghetti, Parmesan and a drizzle of extra virgin olive oil. Stir it through the spaghetti or serve on top, the choice is yours.

TIP: Tastes even better the following day!

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com