Pasta Sauce
This hearty and flavorful bolognese sauce is made with a blend of minced beef, aromatic vegetables, red wine, and a mix of herbs and spices. Slow-simmered to develop rich flavors, this sauce pairs perfectly with al dente penne pasta for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 500 g mince meat
- sea salt & pepper
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- olive oil
- 1 celery stick, chopped
- 1 carrot, chopped
- 100 ml red wine
- 150 ml beef stock
- 1 tin chopped tomatoes
- 1 tbsp Worcester sauce
- 2 tbsp tomato puree
- 1-2 dried chillies, chopped
- 1 sprig of rosemary
- 400 g dried penne pasta
Instructions
- Heat some olive oil in a heavy based pan and fry the mince beef on a high heat until brown all over. Remove from the pan.
- Heat some olive oil in the same pan. Add the onion and garlic and fry over a low to medium heat until soft and translucent.
- Add the carrot and celery and fry for another 5 minutes.
- Add the wine and the mince beef and bring to a boil. reduce until almost evaporated. Then add the stock, chopped tomatoes, Worcester sauce, tomato puree, dried chillies and rosemary. Bring to a boil and simmer for at least 30 minutes on a very low heat until the sauce has thickened.
- In the meantime bring a large pan of water to the boil and prepare your pasta according to packet instructions.
Yield
Serves 4
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