Food For Student Life (Part 2) - Best Bolognese Sauce, The Tomato Sauce, Tuna Melt Pasta Bake

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Best Bolognese Sauce

You can make a double batch and freeze half or keep it in the fridge for us to 3 days. For non-meat eaters, use veggie mince and stock, and leave out the Worcestershire sauce.

Description: Best Bolognese Sauce

Best Bolognese Sauce

Hands-on time 25 minutes. Cooking time about 1 hour. Serves 6


·         2 x glugs of oil – olive, vegetable or sunflower

·         250g mushrooms, chopped

·         500g beef mince

·         1 glass red wine, optional

·         1 x quantity All-Round Tomato Sauce

·         Few dashes of Worcestershire sauce

·         2 large carrots, ends removed, coarsely grated

·         1 beef stock cube

·         Cooked pasta, to serve

·         Cheddar or Parmesan cheese, grated, to serve


1.    Heat one glug of oil in a large saucepan over a high heat and fry the mushrooms, stirring occasionally, until soft and any liquid in the saucepan has evaporated – about 5 minutes. Empty the mushrooms into a bowl. Add another glug of oil to the saucepan, then add the mince. Stir to break it down and continue cooking until it’s nicely browned.

2.    Stir in the wine, if using. Bring to the boil, then turn down heat to medium and simmer until most of the liquid has evaporated.

3.    Add the Tomato Sauce, Worcestershire sauce, carrots and cooked mushrooms. Crumble in the stock cube. Bring to the boil, then cover with a lid and simmer for 45 minutes, stirring occasionally.

4.    Serve with cooked pasta, topped with grated cheese.

Per serving 334cals, 21g fat (7g saturates), 12g carbs (11g total sugars)


The Tomato Sauce

Use this as a base for pastas, pizzas and meaty sauces. It will keep in the fridge for up to a week in an airtight, non-metallic container.

All-Round Tomato Sauce

Hands-on time 15 minutes. Cooking time about 25 minutes. Serves 4.


·         1 medium onion

·         1 x glug of oil

·         1 garlic clove, peeled and finely chopped

·         2 x 400g tins chopped tomatoes

·         2 tablespoons tomato ketchup

·         1 tablespoon dried mixed herbs


1.    Halve the onion and peel off and discard the papery brown skins. Roughly chop both onion halves as finely as you can and discard the rooty ends. Heat the oil in a large saucepan over low hob heat, then add the onion and fry, stirring occasionally, for 10 minutes until translucent.

2.    Stir in the other ingredients and some salt and pepper, then bring the mixture to the heat down to low and continue to cook the sauce for 15 minutes, stirring occasionally, until thick and pulpy. Your sauce is now ready to use.

Per serving 106cals, 6g fat (1g saturates), 12g carbs (10 total sugars)


Tuna Melt Pasta Bake

Use your sauce for this crowd-pleasing pasta bake.

Description: Tuna Melt Pasta Bake

Tuna Melt Pasta Bake

Hands-on time 20 minutes. Cooking time about 1 hour. Serves 6


·         4 standard mugfuls of dried penne or fusilli pasta

·         1 x quantity All-Round Tomato Sauce

·         400g tin chopped tomatoes

·         2 x 130g tins tuna, drained

·         Handful of pitted black olives, halved

·         3 x 25g packet of ready salted crisps, lightly crushed

·         1-2 large handfuls of Cheddar cheese, grated


1.    Preheat oven to 2000C (1800C fan) mark 6. Bring a large saucepan of water to the boil and cook pasta according to pack instructions.

2.    Meanwhile, empty the Tomato Sauce and the tin of tomatoes into a separate large saucepan and bring to the boil. Take off the heat and set aside.

3.    When the pasta is cooked, drain it by pouring the pasta and cooking water through a colander or sieve. Stir the drained pasta into the tomato sauce with the tuna, olives and some seasoning.

4.    Spoon the mixture into an ovenproof dish or roasting tin. Sprinkle over crisps and grated cheese. Cook in the oven for 35 minutes or until the cheese is bubbling and golden. Serve.

Per serving 443cals, 13g fat (4g saturates), 66g carbs (10g total sugars)

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