Recipe box staples: bolognese sauce and chilli con carne

Nothing has the power to transform bland old pasta like a delicious savoury bolognese sauce, or chilli con carne on the side. Try these recipes tonight.

The beautiful thing about making Bolognese sauce is you can make it as simple or complex as you want, spending as little or as much time on it as you please. The only basics you need to start with is ground meat, tomato sauce or paste, and whatever other seasonings you want to include.

Serves 4 to 6

• 15 ml (1 tbsp) olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 garlic clove, finely chopped
• 100 g (3.5 oz) chicken livers, trimmed and chopped
• 450 g (1 lb) lean ground beef (choose the best quality available)
• 100 g (3.5 oz) mushrooms, thinly sliced
• 30 ml (2 tbsp) all-purpose flour
• 1 can (400 g/14.5 oz) chopped tomatoes
• Salt and freshly ground black pepper
• 1 bay leaf
• 2 ml (1/2 tsp) dried marjoram or oregano
• 30 ml (2 tbsp) tomato paste
• 150 ml (2/3 c) red wine
• 300 ml (1 1/4 c) beef stock (stock from a cube or concentrate is acceptable if you don't have homemade)

1. Heat the oil in a heavy-bottomed pot and add the onion and carrot. Cover and cook gently for about five minutes until the onion is tender.
2. Add the garlic, chicken livers and beef, stirring until thoroughly browned. Then add the mushrooms and fry for a few minutes.
3. Stir in the flour followed by the tomatoes, seasonings and tomato paste. Pour over the red wine and stock and bring to the boil.
4. Lower the heat, cover and simmer for 45 to 60 minutes. If the sauce is too liquid, remove the lid and raise the heat for the last 15 minutes, stirring occasionally.
5. Check and adjust the seasoning and remove the bay leaf before serving with spaghetti or tagliatelli. Alternatively, use for a lasagne.

Closely related is chilli con carne, which is hugely flexible in terms of what you can add to it. As long as you start with these base ingredients, you can take it in pretty much any direction.

Serves 6 to 8

• 175 g (3/4 c) dried red kidney beans or 2 cans (400 g/14.5 oz each), drained
• 30 ml (2 tbsp) olive oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 large red chili pepper, seeded and chopped
• 1 small red pepper, seeded and diced
• 750 g (1 1/2 lb) lean ground beef
• 10 ml (2 tsp) chili powder
• 150 ml (2/3 c) red wine
• 1 can (400 g/14.5 oz) chopped tomatoes
• 450 ml (2 c) beef stock
• 60 ml (4 tbsp) tomato paste
• Salt and freshly ground black pepper

1. If using dried kidney beans, soak for 12 hours or overnight in cold water. Drain, cover with fresh cold water and bring to the boil. Boil hard for 10 minutes to remove any toxins, then reduce the heat and cook for 30 minutes. Drain.
2. Heat the oil in a large ovenproof casserole dish. Add the onion, garlic, chilli and red pepper and cook over low heat for five minutes.
3. Add the ground beef and cook, stirring, until browned. Stir in the chilli powder and red wine and cook for three minutes, then add the tomatoes, stock and tomato paste. Mix well.
4. Add the partially cooked beans. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, stirring occasionally until the beans are completely tender. If using canned beans, add them for the last 30 minutes of cooking time.
5. Add salt and pepper to taste (don't salt the beans until they are cooked or the skins will become tough). Serve with rice or corn bread, and sour cream or guacamole, if desired. A green salad also makes a good accompaniment.

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