I use many pasta sauces when making quick bolognaise sauces but when I make it myself, it really does taste that much better. It is a quick meal that can be constructed at 4.30pm and left to simmer away until needed - the longer the better as flavours develop.~
In a heavy based pan, saute one onion and a large clove of garlic in 1 tablespoon of olive oil. Just sweat it off so the garlic doesn't burn.~
Next, add 500gms good beef mince (mine was very lean so you don't need to drain off fat) and break down the chunks as it browns...~
I use this large metal fork to mash down the mince into small, even pieces...smelling goood now!~
Toss in some fresh, chopped mushrooms (you could also add grated zucchini and carrot or pumpkin) ...~
Now add in the saucy bits - a can of tomato puree...~
... a can of chopped tomatoes (these Italian ones were .89c/can) ...~
Two tablespoons of tomato paste...~
Sprinkle in a large teaspoon of beef stock powder...~
Season with salt and cracked pepper to taste (your choice) ...~
I always add sugar to take the bite off the tomato, about 2 teaspoons...~
Throw in chopped basil and thyme (I used fresh but dried is just as good) - now let it simmer for 30 minutes with the lid on over very low heat - you can add a little water if it looks a but dry but mine was okay. ~
Now get your pasta on and cook al dente - I used fettucine but spaghetti is good or any pasta noodle (your choice). Once the pasta is cooked, drain it and drizzle with a little olive oil - this stops it clumping. I put a couple of big spoonfuls of the sauce in with the pasta, dish out into serving bowls then top with more sauce and grated parmesan (or cheddar) cheese ...
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I made my own garlic bread using the bruschetta bread and some garlic butter I had in the fridge - 5 minutes in a hot oven and it was ready to go.
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Delicious!~
Have a lovely day - it's only about 9C here at the moment but it's a sun shiney day after a heavy fog this morning. I have pics to share later.
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Cheers - Joolz
