Italian Bolegnese tagliatelle with spinach

Name: Italian Bolegnese tagliatelle with spinach
Total time: 10800 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 tins chopped tomato; lamb mince; beef mince; streaky bacon; meat/vegetable stock; 2 bags spinach; 3 bags tomatoes; 1 tspn chopped chillies; mushrooms; onions; garlic; tiny bit of paprika, nutmeg, corriander; loads of basil; ground pepper; tagliatelle; 1 tins tomato soup; 1 aubergine per person

GM B Cooper @cook_6727847

Best tag bowl ever with stuffed aubergine

GM B Cooper @cook_6727847

Best tag bowl ever with stuffed aubergine

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Ingredients

2-3 hours

6 servings

2 tinschopped tomato
lamb mince
beef mince
streaky bacon
meat/vegetable stock
2 bagsspinach
3 bagstomatoes
1tspn chopped chillies
mushrooms
onions
garlic
tiny bit of paprika, nutmeg, corriander
loads of basil
ground pepper
tagliatelle
1 tinstomato soup
1aubergine per person

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Steps

2-3 hours

1

Put tomatoes, 2 tins of chopped plus 1 soup tin in BIG pot along with the stock, herbs and spinach on lowest possible heat. Spinach may have to be added bit by bit to save room
2

Cut up the streaky bacon and cook until golden brown in pan place in pot (discard dirty oil)
3

Cook onions and mushrooms until they are well done then place these in sauce pot (discard dirty oil)
4

Place mince in pan along with loads of garlic make sure mince is not sticking together cook until brown, place in pot. Put more tinned tomatoes or soup if desired
5

Continue to cook pot on low heat, stirring occasionally until bubbling DO NOT BOIL. Cook until bubbling
6

As a side, scoop out flesh of an aubergine, mix with sauce, place back into skin, cover in cheese and cook in oven until golden