Recipe by Brian Holley
This is an award winning sauce recipe. In 1979 I won a competition in Italy with this recipe. It's simple, but justa like Mama makes it cooks for a longa time. The photo is of my grandson enjoying this dish.
Top Review by Akikobay
Lovely. I find a lot of "real" Italian pasta sauces to be lacking and watery, but this is very different. It was robust and thick and didn't rely on odd ingredients or too many spices. It has really nice flavor and the cinnamon adds something, but you can't quite put your finger on it. I thought the red wine might overpower the lot, but it didn't. Don't leave out the basil leaves, they really made the sauce. I also added 1/4 cup of parmesan cheese as the sauce was simmering. We'll use this often, thanks to Brian H for posting this!
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1⁄2 lb ground beef
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 170 g tomato puree (double concentrate)
- tomato juice
- red wine
- 2 teaspoons mixed herbs
- 1 chicken stock cube
- 1 tablespoon fresh basil leaf
Directions See How It's Made
- Heat the oil in a pot and fry the onions till just coloured. Add the beef and spices and cook for 5 minutes.
- Add the tomato puree and fill the empty tin with tomato juice, add to the pot. Now half fill the tin with water and top it up with red wine and add to the pot.
- Stir in the herbs and chicken stock cube. Bring to the boil, turn heat to low and cook for at least one hour. The longer you cook it the more intense the flavour will be.
- Remove from the heat and tear the basil leaves and stir them into the sauce.
- Boil pasta in boiling salted water, drain the pasta, add a knob of butter and serve with the sauce.