• 500 grams minced beef
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 stick celery, finely chopped
  • 2 tablespoons tomato puree
  • 2 tins chopped tomatoes
  • 1 tablespoon herbes de Provence
  • 2 bay leaves
  • 1 tablespoon Worcester sauce
  • 150 milliliters red wine
  • 2 panini bread loaves
  • 150 grams butter
  • 3 large cloves garlic
  • Handful parsley
  • Handful grated cheddar cheese
  • Handful grated mozzarella cheese


  1. Make the spag bol. Fry beef mince until well browned. Season well.
  2. Add in the onion, carrots and celery and sweat out for 3 minutes.
  3. Add in the tomato puree, the Worcester sauce and the wine and reduce.
  4. Add in the chopped tomatoes, and 1 tin's worth of water.
  5. Simmer for 1 hour until reduced and cooked nicely. Chill
  6. Cut the paninis in half lengthways and stuff with the bolognese. Add a generous portion of cheese and close.
  7. Mix together the chopped garlic, butter and parsley in a bowl and slather on top of the Panini, making little insertions into the bread as you go to let the garlic butter permeate.
  8. Place in a Panini machine until the cheese has melted.