Bolognaise Sauce

This dish serves 3 - 4 people. You will need:

- 1lb (450g) minced Blythburgh Free Range Pork
- 5oz (150g) Blythburgh Free Range Bacon
- 5oz (150g) mushrooms
- 1 large onion
- 1 clove crushed garlic
- 1 x 226g canned tomatoes (chopped)
- 1tbsp (15ml) tomato puree
- 1 wine glass red wine (optional)
- salt and pepper
- ½tsp (2.5ml) oregano or basil

1. Dry fry the mince until browned, add the bacon, mushrooms, onion, garlic, tomatoes, puree and wine. Season with salt, pepper and herbs.

2. Simmer for 20 minutes until thick.

3. Serve with pasta of your choice - spaghetti, twists etc.

White Sauce :

1. Make a Béchamel Sauce in the usual way with 2½oz butter, 1½oz flour and ¾pt milk.
Season with salt, pepper and nutmeg.

2. For an extra rich white sauce beat in an egg and 1tbsp of cream.
Use combined with the Bolognese mixture in Lasagne with cheese or macaroni dishes.