#ThankGoodness for #Dolmio

It seems that every day after school is a rush. From extra school groups to swimming lessons, then there's Guides and Beavers. On top of this I have evening meetings for the various groups I do work for. Getting a homecooked meal ready in the time required can be quite tricky. I do prepare a lot of meals in the slow cooker but I also like to mix them up with some other dishes. Dolmio have challenged me to come up with some recipes which combine their Bolognese sauce and a range of meat and vegetables. I love the mix of vegetables in these dishes. My children both ate everything on their plate. Once covered in a rich, tomato sauce then children are far more willing to eat different vegetables. The Dolmio Bolognese sauce is also full of goodness which you can see in the video below.

Both of these dishes make plenty enough to find 6 in one go but reheat excellently for lunch the next day if you have any leftover.

Italian Cottage Pie

A twist on the traditional family favourite with a wide range of tasty and colourful vegetables. I cook this in a large round cast iron pan which can be used on the hob and then put straight in the oven. If you haven't got such a pan then start off in a frying pan and then transfer to an oven-proof dish.

Serves 6

Equipment: Large hob-to-oven pan or frying pan and oven-proof dish

Ingredients

500g Beef mince

Oil, if required

1 Onion, sliced

1 Carrot, diced

1 Courgette, diced

1 Red pepper, diced

4 Mushrooms, sliced

1 jar 500g Dolmio Bolognese sauce

2 Large potatoes, thinly sliced

Cheddar cheese, grated

Parmesan cheese, grated

Method

1.Pre-heat the oven to 180°C/Gas mark 4

2. In an oven-proof pan or frying pan brown off the mince. Add the oil if required.

3. Add the onions to the pan and fry until they are softened. Then add the carrot, courgette, red pepper and mushrooms. Cook for a few minutes while stirring.

4. Add the Dolmio Bolognese sauce and mix all the ingredients together.

5. If required transfer to an oven-proof dish.

6. Top with the potato slices so the whole top is covered.

7. Sprinkle over the cheese.

8.Cook for 20 minutes until the cheese has melted and browned.

Chicken and Pasta topped with Aubergines

I've topped this dish with aubergines simply because I love aubergines and I can't resist not putting with certain recipes. If you're not keen on them or haven't gone time to cook the aubergines you could leave them out and have this as a simple chicken, vegetable, Dolmio and pasta dish.

Serves 6

Equipment: Large saucepan, frying pan, oven-proof dish

Ingredients

6oz (170g) Dried pasta (I used spaghetti)

Olive oil

1 Aubergine, sliced

2 Chicken breasts, diced

1 Onion, sliced

1 Carrot, diced

1 Courgette, diced

1 Red pepper, diced

4 Mushrooms, sliced

1 jar 500g Dolmio Bolognese sauce

Cheddar cheese, grated

Parmesan cheese, grated

Method

1. Pre-heat the oven to 180°C/Gas mark 4.

2. Cook the pasta in a large pan of boiling water. Drain once cooked and put to one side.

3. Meanwhile heat the oil in the frying pan and start to fry the aubergine slices. Once cooked on both sides remove from the pan and place on kitchen paper to drain. Repeat until all the slices are cooked.

4. In the same pan add some more oil and start to brown the chicken pieces.

5. When brown all over add the onion and fry until softened and then add the carrot, courgette, red pepper, mushrooms.

6. Add the Dolmio Bolognese sauce.

7. Then add in the pasta and stir thoroughly. Transfer to the oven-proof dish.

8. Topped with the aubergine slices and then sprinkle with the cheese.

9. Cook in the oven for 20 minutes until the cheese has melted and has browned.