This is definitely a bolognese in the non-Italian sense of the word, however I have to say it’s a pretty great recipe for full, saucy, flavoursome interpretation of the dish. I’d definitely return to it. Not the meaty, rich, ragu that it closer to what we’re told resonates with authenticity, but excellent in its own right.
I made it less budget by using a block of pancetta chopped into lardons, which I’m sure helped increase the flavour but reduce the budget-friendliness. Though I also used turkey mince which is much cheaper and honestly works well when you’ve got strong flavours propping it up.
Used about 75 g of spaghetti per person.
The £1 store cupboard: Henry Dimbleby’s budget family recipes
Meatless meatballs bursting with flavour, and bolognese with a lower meat content but all the texture and taste
The Guardian