Basic Meat Sauce recipe
information
If the amount of sauce is too much for one meal, freeze the rest for another day. The sauce is best made in larger quantities for maximum flavour
ingredients
1 oz (25 g) butter
2 tbsps (30 ml) olive oil
2 large onions, finely chopped
2 garlic cloves, peeled and crushed
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
1 1/2 lb (700 g) lean minced beef
4 oz (125 g) bacon, derinded and chopped
1 x (14 oz/397g) can Italian plum tomatoes
4 oz (125 g) flat field mushrooms, chopped
3 fl oz (90 ml) red wine or water
1 tbsp chopped fresh parsley
1 tsp dried oregano or basil
2 tbsps (30 ml) olive oil
2 large onions, finely chopped
2 garlic cloves, peeled and crushed
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
1 1/2 lb (700 g) lean minced beef
4 oz (125 g) bacon, derinded and chopped
1 x (14 oz/397g) can Italian plum tomatoes
4 oz (125 g) flat field mushrooms, chopped
3 fl oz (90 ml) red wine or water
1 tbsp chopped fresh parsley
1 tsp dried oregano or basil
method
1. Melt the butter with 1 tbsp of the oil and sweat the on ions, garlic, celery and carrot in a large covered pan for 15 - 20 minutes.
2. Remove from the pan with a slotted spoon. Fry the beef and bacon until browned all over.
3. Add the vegetables with the rest of the ingredients, and seasoning. Mix well and bring to the boil.
4. Reduce heat to low, cover pan and simmer for 2 hours (4 hours is best).
5. Spoon into a large bowl and leave to cool completely. Chill overnight, then remove any fat from the surface.
6. Reheat gentlyfor 30 minutes, stirring.
2. Remove from the pan with a slotted spoon. Fry the beef and bacon until browned all over.
3. Add the vegetables with the rest of the ingredients, and seasoning. Mix well and bring to the boil.
4. Reduce heat to low, cover pan and simmer for 2 hours (4 hours is best).
5. Spoon into a large bowl and leave to cool completely. Chill overnight, then remove any fat from the surface.
6. Reheat gentlyfor 30 minutes, stirring.
serving amount
serves 6 - 8
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
