Week 3 - Spaghetti Bolognese and Mackerel with spiced breadcrumbs

With Mr S on p21 this week, and I'm making a slow cooked Bolognese.  Anything which includes a great slug of wine is likely to be a winner, and this is no exception.

By the time I'd fried up chopped pancetta, carrots, celery, onion, garlic and mushroom, the kitchen was smelling divine, then the mince went in the pan to brown, and finally the wine, passata, stock and bay leaves. Cover. Cook for ages on the hob.  The dish is finished off with full fat milk stirred in, and served with spaghetti and parmesan.




My word, this is good.  Again, a sizeable portion - it's so rich and meaty that it's no problem cutting down on the portion size.







Mr S is very keen on mackerel - and at just £1.50 or so for a fresh fish which is two portions (which the fishmonger kindly filleted for me), so am I.

We join him on p24, where we put the mackerel fillets in a dish, then cover with a mixture of fried up thinly sliced onion rings, parsley, garlic, breadcrumbs and paprika then the dish baked in a moderate oven.  Give the fish a squeeze of lemon, and you're done.

Very tasty indeed - although next time, I'd take the skin off the underside of the fillets before putting them in the dish.