The old faithful, Spag Bol, for tea last night , with a side salad.....

Should I admit to my practical shortcut? Yes I always cook plenty of a dish like this, to allow for naughty seconds,if required, and/or leftovers for the next day. There, I've said it, we do leftovers. I am not ashamed. When I did my chef's training years ago, it was known as 'rechauffe' and the main rule was to make sure that the food was thoroughly reheated, and was piping hot, particularly if it contained meat or fish. Also to be extra careful if using rice as it can be risky from a potential food poisoning perspective, the reason being that each grain can acquire harmful bacteria - if kept unrefrigerated for too long-but it's fine if you follow the basic guidelines! Ensure leftover food is refrigerated or frozen as soon as possible after cooking, and use refrigerated leftovers as sold as possible ie within 24 hours or so.  ...Anyway, used vegetable oil to sauté onion, carrot and mushroom, til softened about 10 mins, then added a chicken stock cube, the mince, fried for a few minutes to colour it, breaking it up with a wooden spoon, then added some tomato Passata (sieved tomatoes)and some tomato purée, stirring into the mixture. I used some garlic powder, a little chilli powder, a sprinkle of Worcester sauce and a pinch of mixed herbs.  Allow to simmer gently for 10minutes or so, and cook your pasta.  Served with a little olive oil on the pasta, some black pepper and Parmesan on the bolognese,and a little side salad! Yum!  Oh, and tonight, some broccoli  was popped in with the pasta to cook.