An alternative bolognese - lighter and creamier than the standard version - based on turkey or pork mince which both tend to be cheaper than beef mince.
Serves 4 - enough for 400g spaghetti
2-3 tbsp vegetable oil
Heat a frying pan and add 1 tbsp of vegetable oil. Once the oil is hot fry the mince until browned then remove from a pan with a large spoon letting the fat drain away. Pour off the fat into a bowl*. Add the remaining oil to the pan, then add the butter. Tip in the mushrooms and stir fry over a high heat for about 3-4 minutes until any moisture has evaporated. Turn the heat down and return the mince to the pan. Add the tomato paste and garlic and cook for a minute then add the tomatoes or passata. (If using whole tomatoes break them down with a wooden spoon or a fork.) Add the stock, stir and leave the sauce simmering over a low heat while you cook the spaghetti (see p. xx). Once the spaghetti has drained add about two thirds of the cream to the sauce and heat through gently. Season the sauce with salt, pepper and a few drops of lemon juice or wine vinegar. Stir in some chopped parsley if you have some. I don’t think this needs cheese but feel free if you fancy it.