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Wednesday 4th May
Man Exposes Himself To Girls On Walkway
Police are appealing for witnesses after a man exposed himself to four girls as they walked along an alleyway in South Normanton.
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6th April, 2013
World Championships and the Thai recovery

It\'s almost a month to the day that I set off to Japan to play in the Sledge Hockey Pool B World Championships. And what a journey it was.& ... More
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Wednesday 4th May
Birchalls Start British Season With Win
Following on from their win in the first round of the FIM World Championship Cup Mansfield sidecar racers Ben and Tom Birchall travelled the relatively short distance to Oulton Park in Cheshire where they took a decisive victory in the opening round of the British Sidecar Cup.
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Craig French

17th April, 2012 - Tasty Tuesdays Recipe #15 - Spaghetti Bolognese

Bolognese sauce is a meat-based sauce for pasta originating from Bologna, Italy.

It is customarily used to dress tagliatelle and may also be used to prepare "lasagne alla Bolognese". In Bologna rag alla Bolognese is known simply as rag.

Outside of Italy Bolognese sauce often refers to a tomato sauce with meat (beef or pork)

1 large onion, diced
100 g pancetta, cut into 3cm strips or rindless streaky bacon
2 cloves garlic
1 tsp oregano, chopped
450 g minced beef
1 x 400 g canned chopped tomatoes
250 ml beef stock
2 tbsp balsamic vinegar
175 ml red wine
Chopped basil

1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and bacon, and soften, without browning for 5 minutes, stirring occasionally.

2. Stir in the garlic and oregano and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.

3. Add the tomatoes and their juice, the stock vinegar, wine. Bring to a simmer and cook until most of the liquid has cooked down - about 20 minutes. Stir in the basil leaves.

4. Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until 'al dente' - it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with freshly ground black pepper.

5. Divide the spaghetti between 4 plates and top with the mince. Scatter with Parmesan shavings before serving.

Happy Cooking

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Other blog entries:
10th April, 2012 - Tasty Tuesdays Recipe #14 - Steven 'Fred' Edwards Chicken Curry
3rd April, 2012 - Tasty Tuesdays Recipe #13 - Cheese & Onion Quiche
27th March, 2012 - Tasty Tuesdays Recipe #12 - Doughnuts
13th March, 2012 - Tasty Tuesdays Recipe #11 - Pork & Apple Sausage Rolls
6th March, 2012 - Tasty Tuesdays Recipe #10 - Butterfly Cakes
28th February, 2012 - Tasty Tuesdays Recipe #9 - Chilli Con Carne
21st February, 2012 - Tasty Tuesdays Recipe #8 - Pancakes
14th February, 2012 - Tasty Tuesdays Recipe #7 - Egg Custard Tart
7th February, 2012 - Tasty Tuesdays Recipe #6 - Cornflake Tart
31st January, 2012 - Tasty Tuesdays Recipe #5 - Malibu & Mango Crme Brule
24th January, 2012 - Tasty Tuesdays Recipe #4 - Baileys Cheesecake
17th January, 2012 - Tasty Tuesdays Recipe #3 - Carrot Cake
16th January, 2012 - Tasty Tuesdays Recipe #2 - Boiled Eggs and Soldiers
16th January, 2012 - Tasty Tuesdays Recipe #1 - Creamy Carrot and Parsnip
15th January, 2012 - About Craig French - the Mansfield 103.2 Resident Breakfast Chef
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