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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This is the sauce I've been making for years. It doesn't make a huge quantity, but is easily doubled etc. I think it needs to be simmered for a long time to develop the flavour. I would serve this over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas. Feel free to add sautéed mushrooms, celery or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best. Ingredients:
2 tablespoons oil |
1 large onion, finely diced |
2 slices bacon, chopped |
2 garlic cloves, minced |
500 g beef mince, leanest you can buy |
2 tablespoons bell peppers, finely chopped |
1 (140 g) can tomato paste |
1/2 cup red wine |
1 (440 g) can chopped tomatoes, and their juice |
2 cups beef broth |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 pinch mixed pumpkin spice or 1 pinch freshly ground nutmeg |
Directions:
1. Heat the oil in a large fry pan over a medium heat.
2. Add the onion and bacon and cook until the onion is golden and tender.
3. Add the minced garlic and cook a couple of minutes more.
4. Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
5. Add the bell pepper and cook for a minute or two.
6. Now add the tomato paste and cook it out for another minute or two before adding the wine.
7. Allow the wine to reduce a little, before adding the remaining sauce ingredients.
8. Simmer until reduced and a deep rich red/ brown.
9. *You could call this cooked in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
10. Add a little more broth or water if it looks like doing so.
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