Going to write down some recipes so I can remember them. To that end, I’m adding a new category. Here’s the first. 🙂

Pasta Bolognese


Veggies, including 1 onion
Beef/kangaroo mince
Pasta (usual to use spaghetti, but can use fettuccine or some other pasta)
Pasta sauce
Splash of wine for flavour


1 x saucepan
1 x deep pot
2 x large spoons


  1. Chop veggies. Remember that they’ll reduce down when deciding quantity. I like it when there’s a bit of colour on the plate.
  2. Chop onion, then put in bottom of deep pot to cook with oil and garlic
  3. Wait until onion is soft then add mince to brown – remember to break mince up and give occasional stir to make sure that nothing sticks.
  4. When mince is brown, add chopped veggies to deep pot.
  5. Add pasta sauce, splash of wine and some water to the pot – mix everything up together carefully, as pot will (likely) be full.
  6. Taste and balance flavours – the flavour should be full but not overpowering
  7. While it cooks (it’ll take a while, depending on the quantity and type of veggies), start on the pasta.
  8. Bring water to the boil in a deep saucepan (if short on time, boil a jug and tip that in). Add some salt. Add pasta and stir to avoid sticking.
  9. Set timer for about 12 minutes (depending on what it says on the packet, plus a minute or two extra). Stir pasta occasionally to make sure it doesn’t stick or boil over.
  10. When cooked, drain pasta. Serve with the veggies and meat.
  11. Yum.


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