Mama's Penne Rigate with Bolognese Sauce

 Here it is. So superbly simple its unreal, I promise that anybody can do this. The tender, oiled and salted pasta under the rich flavours of sweet tomato, subtle basil and aromatic garlic will have you amazed. To get the absolute best from this dish, however, is a secret as with all the best dishes but do not fear for all will be revealed.

 Right, let's cook!

 Time: 30 mins (when you get real clever, 20)

 Serves: 8 small people, 6 greedy people

 RECIPE:

1) Boil the kettle and take two large pots. Glug some olive oil (the better the quality, the better the results) into the heavy base pot and put that on a medium/high heat while you dice two to three, depending on the size, red and white onions and two medium carrots. (By all means add a stick of celery). Take two large garlic cloves and grate, finely chop or crush them and then scrape into the oil with your onions. As they are sauteing, add a sprinkle of dried basil or fresh basil leaves - the smells are amazing! Next you will need about 500g of lean mince, (beef or lamb all work). Turn the heat up slightly and sort of crumble the mince in your hands over the pot and give it stir.

2) Now pour your boiled water into your second saucepan and put it on a high heat and then that starts boiling again, add 500g or so of penne riggate. Give the pasta a good helping of salt, a touch of olive oil and a stir before you put the lid on. Make sure you keep a close eye on the pasta as you don't want it over cooking or it will end up a starchy sludge.

3) Turn your attention back to the bolognese. By now the meat should be well browned so we shall introduce the dish's secret ingredient: Lidl pasta sauce. Over the seven years in which I have cooked this dish, nothing compares to it and I am never without it in the pantry. Add a jar of this wonderful stuff and a tin of chopped tomatoes. Bring it to a simmer and let it bubble away for a while. The longer you leave it, the more intense the flavours get.

4) The pasta should definitely be getting near al dente (literally: to the tooth) soon so take it off the heat, give it a stir and sample. It should have a bit of bite to it. Drain, add oil, salt and dried basil, hold the lid on and toss it about a bit - that's good fun! Volia, you are done.

 Now, there are a few ways you can serve this. You could add the pasta to the bolognese if you want to travel with it in one pot or you can put the pasta on the plate, ladle on some sauce and top with fresh basil leaves and healthy grating of Parmesan. "Anda there it is, justa like Mama makes! Belissima!"

Wanna-be-Chef's Tip - when it comes to presentation, height and colour are key factors and are what will make any dish look ten times better.

"To glorify my Savior, Jesus Christ, the Creator 

of the universe and spread further abroad His glorious gospel." - Yours Truly