Alexander McCall Smith’s 44 Scotland Street novels are loved and enjoyed by readers throughout the world. With this delightful new cookbook by Anna Marshall, readers can immerse themselves in the world of the books and recreate some of their favourite characters’ signature dishes – including Bertie’s Pentland Adventure Bolognese!

Recipe taken from The 44 Scotland Street Cookbook
By Anna Marshall, with Alexander McCall Smith
Published by Polygon

Bertie’s Pentland Adventure Bolognese

‘Bertie’s happiness was complete. He had been vouchsafed a glimpse of what life might be; a life of freedom, of adventure, of penknives, of Irn-Bru. It all seemed too good to be true, and in his heart he knew that it was not true. The next day he would return to Scotland Street and the spell would be broken. There would be more psychotherapy, more yoga, more Italian conversazione with his mother.’ – The Importance of Being Seven

Mercifully, little Bertie Pollock is sometimes offered a taste of freedom. On one occasion Bertie and his father, Stuart, embark on a long-awaited fishing trip in the Pentland Hills but become lost in the haar and seek shelter in a farmhouse. There lives Wee Andy, a real boy. Together, he and Bertie share penknives, spaghetti bolognese, sandwiches, ice cream and custard – and Bertie is introduced to the delights of Irn-Bru.

Serves: 4

Prep: 10 minutes

Cook: 1 hour 30 minutes

Ingredients

200g (7oz) beef mince

2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped 75ml (2 ½ fl oz) red wine
400g (14oz) tin chopped tomatoes 1 tbsp tomato puree

250ml (8 ½ fl oz) beef stock

½ tsp caster sugar

½ tsp dried oregano

½ tsp balsamic vinegar

1 bay leaf

Salt and pepper

400g (14oz) spaghetti

40g (1oz) parmesan cheese to serve

Method

1. Heat the olive oil in a large casserole pan.
2. Add the onions and cook gently for 10 minutes.
3. Add the garlic and cook for a further minute.
4. Increase the heat and add the mince, cooking for 5–10 minutes and breaking up lumps with a wooden spoon.
5. Once the mince has browned, stir in all the remaining ingredients and season with salt and pepper.
6. Bring the sauce to the boil and simmer uncovered for 40 minutes–1 hour.
7. Remove and discard the bay leaf.
8. Cook the spaghetti according to package instructions in well-salted water.
9. Pour the bolognese sauce over the cooked spaghetti and serve sprinkled with freshly grated parmesan and a large glass of Irn-Bru.

The 44 Scotland Street Cookbook by Anna Marshall (with Alexander McCall Smith) is published by Polygon, priced £12.99.