It’s hard to know where the bolognese omelette started life but it definitely had to do with attempting to get EEROD to eat eggs. EEROD adores bolognese but none of my offspring like eggs so I think a few years back now, we put bolognese into an omelette and hey presto, a lunch favourite was born. Now obviously, you don’t go to all the trouble of cooking a bolognese  just to make an omelette with it but it is an excellent use for left overs! Don’t knock it ’til you’ve tried it! We like it with cheese!

The bolognese is obviously integral to this. I make bolognese (or at least my version of it) often and use it really as a hiding place for veg. It’s slightly different every time and some are better than others. This past weekend though, I hit the EPIC bolognese jackpot and it’s now time to write it down and share it! Note, 5 small girls ate it happily!

Rin’s Epic Bolognese

For this recipe, you will need a large casserole dish with a lid, food processor and the oven turned on to 150 degrees C

Ingredients:

500g pork mince
500g beef mince (lean and fine)
2 x tins chopped tomatoes
1 x small can sweetcorn
1/2 bag of spring greens (kale or spinach would also work)
5-6  medium sized button or chestnut mushrooms
2 x small onions
2 x garlic cloves
2 x heaped T Mrs Balls Chutney
250ml beef stock
Soya sauce
Worcestershire sauce
Olive oil
Salt & pepper

Method:

Finely dice the onion and garlic in the food processor. Heat up about 2T of olive oil in the casserole dish and fry off the onion and garlic until soft (about 2-3 mins). Add both the pork and beef mince and fry until browned, breaking the mince apart as you go.

While the meat is frying, put the spring greens and mushrooms in the food processor and blitz. Add these to the casserole dish and stir well. Stir in the tin of sweetcorn and tins of chopped tomatoes. Add the rest of the wet ingredients and season well with salt and pepper (I use less salt than usual as the soya sauce is very salty)

Once the bolognese has come to the boil, take it off the stove, pop on the lid and put it in the oven for about 3 hours. Check after 2 hours as you may need to add a bit more stock to loosen it.

Serve with past of your choice and grated cheese (parmesan or cheddar)

In other news:

• Medical treatment is now all finished and fingers crossed it’s all been worth it. The anthology of radiotherapy poetry will be written and published soon.
• ACOD is in the delightful ‘at least one poo in the pants a day’ stage. I love this stage*.
• I am currently enjoying 2.5 weeks off work and I haven’t killed the kids yet – this is all good news
• At the end of this week, COD and I will be celebrating 10 years of marriage. Mental. 3 houses, 3 children, 6 jobs, 2 cats, 4 fish and a lot of wine consumed.

*I do not love this at all