- 500g lamb beef mince
- 2 Tins chopped tomatoes
- 1 onion
- Salt and pepper
- Lea and perrins
- Marrow (that was easy)
- Knob of butter
- 1 tablespoon of flour
Finely chop the onion and fry off in a little olive oil.
Chuck in the lamb and cook until browned.
Pour in the tomatoes and then pop in the oven at 180 degrees for about 45 minutes.
Chop into rings about an inch thick. Cut out the middle so you are left with a donut shape.
Boil for 10 minutes in salted water. They should be soft when you stick a knife in.
Melt a good knob of butter and add a tablespoon of flour. Stir into a paste.
Add a little milk and stir well over the heat. You must stir all the time when doing this. Repeat (i.e. add more milk). It will thicken to a state which is almost custardy but not quite.
Grate a really good hunk of cheese in and stir off the heat. It will melt.
Pop the marrow on a dish and fill each with the bolognese. Pour over the white sauce and cook for half an hour at 180 degrees.
Serve with rice, kale and carrots. Niicee.