Bolognese or Chilli ………. it’s the same starting point.

I’ll show you how really simply.

I’m not a great one for following recipe’s & always “adapt” them to suit me & my cupboards.

There are no set amounts of ingredients but here’s what I used for the main bolognese.

500g lean beef mince

3-4 medium onions chopped

500g mushrooms chopped

1 carton of chopped tomatoes

3-4 cloves of garlic crushed

2 Knorr Beef Stock Pots

pepper

fresh herbs, I used thyme.

For the Chilli you will need,

2 fresh chillies (mine were from my garden) chopped finely, seeds included (be very careful to wash your hands afterwards!)

Hot chilli powder, how much you use is up to your individual taste.

Coriander

Method.

Fry the onions till soft, add the mushrooms & garlic & cook till they soften.

Add the mince & fry till brown.

Add the Knorr Beef Stock Pots & the chopped tomatoes. Sprinkle with pepper &  herbs (if using). Leave to simmer for about 25-30mins.

Serve with spaghetti, pasta shapes, rice or even on a jacket potato.

Now for the Chilli variation.

Follow the steps above but add chilli’s to it & the chilli powder. You will need to add some water at this point, but don’t make it too wet.

I would normally add chilli beans at this point but they were in chilli sauce & having tasted it Ian & I decided it was hot enough so I left them out!

I added quite a bit of fresh coriander finely chopped & left on a low heat for the spices to do their magic!

Here’s the finished dish served with on a bed of rice with fresh coriander on to finish it nicely.

You can serve the chilli with pitta pockets, jacket potatoes or pasta.

I was sent the Knorr Stock Pots as part of a  Knorr Stock Pots BzzCampaign from BzzAgents.