Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Bolognese Sauce


500 g ( 18oz ) minced ( ground ) beef or 350 g beef and 150g minced pork
4 rashers of finely chopped streaky bacon or pancetta ( optional )
1-2 large very finely grated carrots
1 large onion, finely chopped
2-3 cloves of garlic, crushed or very finely chopped
1 teaspoon of dried thyme
1 tablespoon of freshly chopped parsley
1 -2 bay leaves
1 No 300g ( 11oz ) tin of chopped tomatoes
1 tablespoon tomato purée
salt and freshly ground pepper
1 tablespoon of olive oil for frying
450 ml ( 3/4 pint ) of stock


1. Fry the chopped onion gently until translucent
2. Add the meat and fry until nice and brown and no more liquid is left
3. Stir in the carrots, then add the garlic, thyme, parsley and bay leaves
4. Pour in the tinned tomatoes with the purée
5. Add the stock and season to taste
6. Leave to simmer gently for 2-3 hours, stirring from time to time
7. Serve with your favorite pasta and a crispy side salad, delicious.