From the Garden Spaghetti Sauce
Ready In: 1 hr 45 mins
Serves: 10
Ingredients
- 2 onions, Sliced
- 3 large garlic cloves, Minced
- 2 chili peppers, Chopped
- 1 cup mushroom, chopped
- 50 g butter, divided
- 1 kg beef mince
- 2 carrots, Grated
- 2 (400 g) cans tinned tomatoes
- 1 (140 g) can tomato paste
- 2 bay leaves
- 1 cup red wine
- 1 handful fresh chives, chopped
- 4 handfuls fresh sweet basil, chopped
- 1 handful fresh oregano, chopped
- 1 handful fresh thyme, chopped
- salt and pepper, to taste
Directions
- Once your veggies are prepped, cook the mushrooms in half of the butter, in a small pot.
- While that is cooking, melt the rest of the butter in a LARGE pot and put your onions, garlic and chilli in at the same time on a low/medium heat.
- When the mushrooms are done, add them to the same pot.
- Add your mince to the pot, raise the heat and brown it evenly.
- When the mince is browned, add the carrots, tomatos, tomato paste, bay leaves and red wine and mix through.
- Add the herbs, reduce the heat and simmer uncovered until you are ready to serve, the longer the better.
- Serve over any type of past you like, with some parmesan.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off