Over the past few weeks in DT we have been researching Bolognese recipes and we created a healthy recipe. On Friday 17th May, we got the chance to make it! We prepared onions, garlic, carrots, celery, courgette, peppers and mushrooms using the bridge grip to protect our fingers. We sautéed the vegetables in vegetable oil and then added some seasoning, passata and chopped tomatoes.  We simmered the mix and then blended it to a smooth sauce before adding beef mince that we had gently fried (for those who wanted vegetarian, they just had the sauce).  We mixed the bolognese into penne pasta and added some parmesan and mixed herbs to our own portions to taste.  We absolutely loved it!