Haggis Bolognese

Photo © Anne-Marie Minhall

My, ahem, sort of veggie haggis (see Happy Haggis Day,) may well last until Burns Night 2022.

I bought it a couple of days before the 25th January. So far I have relished it, reheated it & now we must part our ways.

The last blast is an experiment.

Leftovers transformed into a bolognese.

Doesn't take too long either.

You know the drill.

Onion peeled & chopped

Some Garlic Cloves ditto

Fresh Toms quartered

Haggis sliced & diced

Thyme pinch of, dried

Chillii Flakes ditto

Passata as much as will keep everything bubbling away

Spaghetti

Onions & garlic into a warm, oiled frying pan for 10 minutes

Haggis is next

Get some water simmering in a saucepan & add the pasta

Tomatoes, thyme, chilli & passata join the haggis mix

Perhaps add a drop or two of red wine if you fancy, the haggis is a thirsty beastie

By the time the spaghetti is cooked, you'll be ready to plate up

It was comforting to eat on a late January evening.

AMM