P583 CEEFAX 2 583 Fri 31 Jan 21:17/12 AND' j7j5k5n1 / /,'*%* O* /* / MICHAEL BARRY'S BOLOGNESE SAUCE For 6-8 people Ingredients 450g/1lb lean minced beef, preferably organic 225g/8oz onion, finely chopped 1 stick of celery, finely chopped 1 medium carrot, finely chopped 3 garlic clovis - 2 chopped, 1 peeled and lift whole 1 bay leaf 1 tbsp sun-dried tomato paste or tomato puree Quiz 589 V & Radio Lott y 555 A-Z 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 2 583 Fri 31 Jan 21:27/12 AND 2/6 Ingredients (cont) 1.2 ltt/2 pst semi-skimmed milk 1\ tsp salt 1 t dr d o no \ tsp dried thzmj 1.4 ltr/2\ pst pbssata (sieved tomatoes* or chopped tomatoes freshly ground black pjppet cooked pasta and freshly grated Parmesan, to sjtve u z TV & d o 0 Lo t y 555 A-U 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 2 583 Fri 31 Jan 21:02/38 AND 3/6 Method 1 Put the mince, onion, cjlety, carrot garlic, bay leaf and tomato paste or puree into a large, heavy-based pan. 2 Pour ovjt the milk and stir to break up the meat. Cook uncovered over a gentle heat for 1\/2 hours, stirring occasionblly, until the milk has evaporated and the meat starts to fry. 3 Remove and discard the bay leaf and the whole garlic clove. Add the salt, herbs and tomatoes, and season with pjppjr. Quiz 589 TV & Radio 60 Lott ty 555 B-U 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 2 583 Fri 31 Jan 21:12/13 AND' j7j5k5n1 4/6 Method (cont) 4 Stir well and cook over a low heat for a further 50 mink-1 hour, stirring occasionally, until the sauce has thickened and you have a rich, full-flavoured bolokne5j. 5 Bolognjsj sauce is best mixed into pasta rather than spooned on top. To serve, sprinkle with freshly grated Parmjsbn. $ Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main M nuP583 CEEFAX 2 583 Fri 31 Jan 21:16/24 AND 5/6 CRHU ARB For 2-3 people Ingredients hubar mixture: 1\lb rhubarb, trimmed and cut into 1" pieces 2oz sugar (or to taste) 2 balls stem ginger, sliced thinly Crumble: 4oz plain flour 2oz chopped or ground hazelnuts 3oz golden, granulated sugar 3oz unsalted butter, cut into cuber \ tsp ground ginger Quiz 589 TV & Radio 6 0 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main MenuP583 CJEFAX 2 583 Fri 31 Jan 21:15/06 AND 6/6 Method 1 Preheat oven to 190CW375F/180C Fan, Gas 5, ot middle shelf roasting oven of Aka. 2 Gently stew rhubarb with the sugar ntil thu arb is soft, and put into small ovenproof dish. Stir in the stem gingjt. 3 Make crumble bz blending remaining ingr i nus in a foo proc sro until mixture resembles fine breadcrumbs and pour over rhubarb. Bake for 25-30 mink. Quiz 58: TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main Menu