Briony May Williams' bolognese, three ways

Briony's three bolognese meals on a wooden board. A dish of bolognese enchiladas, a bowl of lasagna soup and two cheesy pizza bagels on a ceramic plate.

Briony May Williams joined us in the studio to serve up a delicious batch-cooked bolognese, with three unique dishes to bring variety to the dinner table.

BOLOGNESE (12 portions)

Ingredients

750g 5% beef mince

2 red onions

2 carrots

2 celery sticks

250g chestnut mushrooms

3 tins chopped tomatoes

2 tbsp mixed herbs

2 tsp yeast extract

3 tbsp Worcestershire sauce

2 beef stock cubes

3 tbsp tomato purée

Method

  1. Finely dice the onions, carrots and celery.

  2. Heat a large saucepan with a tablespoon of olive oil then add the chopped veggies. Stir regularly for 5 minutes until softened.

  3. Add the mince and cook until browned all over. Finely dice the mushrooms then add them to the pan and cook for a further 5 minutes.

  4. Add the tinned tomatoes and herbs. Mix the stock with 500ml of boiling water then stir through the yeast extract, Worcestershire sauce and purée then add to the pan.

  5. Stir everything together, bring to the boil then lower to a simmer and let cool for 40 minutes stirring occasionally. Add more boiling water if it sticks or looks dry.

BOLOGNESE ENCHILADAS (serves 4-6)

Ingredients

Portion of bolognese per person

1 tin of black beans, drained and rinsed

2 tsp smoked paprika

1 tsp chilli powder (optional)

6 wholemeal tortilla wraps

2 handfuls grated cheese

Fresh parsley

Method

  1. Heat up the bolognese in a saucepan then add in the black beans, paprika and chilli powder (if using) then let simmer for 15 minutes. Add a splash of boiling water if it sticks or looks dry.

  2. Pre-heat the oven to 200C (180C fan). Lay out a tortilla wrap, place a large spoonful of bolognese sauce into the middle then fold and place in an oven proof dish. Repeat with the remaining sauce and wraps leaving a few spoonfuls of the bolognese to top the dish.

  3. Place the filled wraps side by side in the dish then top with the leftover sauce and cheese.

  4. Bake for 15-20 minutes until cheese has melted.

  5. Serve with fresh parsley and a dollop of Greek yogurt or sour cream.

LASAGNA SOUP (serves 4-6)

Ingredients

Portion of bolognese per person

1 vegetable stock cube

8 lasagna sheets

100g cream cheese

100g Greek yogurt

50g grated Parmesan

Method

  1. Heat up the bolognese sauce in a large pan until bubbling.

  2. Mix the stock with 500ml of boiling water then add to the pan and stir. Bring to boil then lower to a simmer.

  3. Break up the lasagna sheets into shards and add to the sauce. Cover and simmer for 10 minutes, stirring regularly, until the lasagna sheets are cooked through.

  4. Mix together the yogurt and cream cheese. Serve the soup into bowls, dollop in the cheese mixture then top with Parmesan.

  5. Place under the grill for a few minutes if you want a crispy top!

BAGEL PIZZAS (serves 2-4)

Ingredients

Portion of bolognese per person

2 bagels

2 handfuls grated cheddar/mozzarella cheese

Fresh basil

Method

  1. Warm up the bolognese in a pan or in the microwave.

  2. Slice and toast the bagels. Top the bagel halves with the bolognese mixture and then the grated cheese.

  3. Place under the grill until the cheese starts to brown.

  4. Serve with some fresh basil.

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