I make a spaghetti bolognaise that doesn't taste like a traditional spaghetti bolognaise - use canned tomato soup (the cheaper the better!) instead of bolognaise. I also put a little bit (okay maybe a lot) of merlot in, after I've browned the mince, but before I put anything else in. Once the wine has soaked up a lil bit, put in the tomato soup, then add any dried herbs you want - I generally put in basil, oregano, rosemary at least. Cook it all up, and serve with spaghetti - whenever I serve it I get asked for the recipe!

I made it for th IL's once, not realising that MIL refuses to eat spaghetti bolognaise. DH convinced her to try it, and she also asked for the recipe!

Good luck with your dinner party CQ