Recipe by JustJanS
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.
Top Review by Anna V.
Thanks so much for the recipe Jan, it was so excellent honestly its my new recipe for all things delicious. I have not read all the reviews but could you recommend the red wine you use because I want to do exactly what you did next time.. Its probably been asked before but please let me know. Thanks ever so much.
- 29.58 ml oil
- 1 large onion, finely diced
- 2 slice bacon, chopped
- 2 garlic cloves, minced
- 500 g beef mince, leanest you can buy
- 29.58 ml bell peppers, finely chopped
- 140 g can tomato paste
- 118.29 ml red wine
- 440 g can chopped tomatoes, and their juice
- 473.18 ml beef broth
- 2.46 ml dried oregano
- 2.46 ml dried basil
- 2.46 ml dried thyme
- 0.25 ml mixed pumpkin spice or 0.25 ml freshly ground nutmeg
Directions See How It's Made
- Heat the oil in a large fry pan over a medium heat.
- Add the onion and bacon and cook until the onion is golden and tender.
- Add the minced garlic and cook a couple of minutes more.
- Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
- Add the bell pepper and cook for a minute or two.
- Now add the tomato paste and"cook it out" for another minute or two before adding the wine.
- Allow the wine to reduce a little, before adding the remaining sauce ingredients.
- Simmer until reduced and a deep rich red/ brown.
- *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.
- Add a little more broth or water if it looks like doing so.