Instructions: Cook pasta in a large pan of boiling salted water for 12 minutes or until al dente. Drain and set aside.

Chilli Bolognaise sauce:
Heat oil and butter in large pan, add peeled and sliced onions, mushrooms and garlic, cook until onions are transparent.

Add meat, mash well. Stir meat until golden brown, add wine, undrained tomatoes, tomato paste, water, stock cube, tomato paste and herbs and spices. Stir until sauce boils and thickens, reduce heat, simmer gently uncovered for 1 - 1 1/2 hours or until thick, stirring occasionally. Stir in drained kidney beans and cook a furthur 10 minutes.

Serve hot over pasta or rice.

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