The sauce is easy to make, fast and very tasty. It’s like a much faster version of Bolognese sauce, and tastier. =)
The sauce is creamy and bright. Can be served over spaghetti, or any other kind of pasta. Can also be used as a nacho’s meaty sauce. Serve with lots of shredded cheese. =)
Heat up oil in a frying pan on medium high heat.
Add minced meat to the pan. Fry till golden brown, about 6 minutes.
Peel and cut or squash the garlic cloves.Wash and cut the bell pepper (I like to use red or yellow peppers, they look better in the sauce), removing all the seeds.
Add the garlic and the bell peppers to the pan with minced meat. Fry for about 2 minutes.
While the meat is frying, prepare some boiling water. Wash the tomatoes, cut a cross in the skins and place the tomatoes in a deep, heat proof dish, crosses up, and pour the boiling water over them. Let them stand for a few minutes (this makes it easier to peel the skins off). Note: You can also use canned tomatoes, 400 gram can should do.
Peel the tomatoes, remove the green tails and cut into small cubes.
Add the tomatoes into the frying pan with the meat and the peppers.
Add tomato paste and mix, to spread the tomato paste evenly. Add some water.
Season with salt and pepper and bring to boil.
Once boiling, reduce the heat to medium low, cover with a lid and simmer for about 30 minutes.Check on the sauce and mix it often, to make sure it’s not burning. If it’s beginning to burn, reduce the heat.
The sauce will become thicker, and the liquid will reduce by half. Note: you can reduce it even more, or take it off the heat if you like the sauce to be more liquid.
Serve over spaghetti, or any kind of pasta. Garnish with fresh parsley and shredded cheese. Enjoy!
Meat Sauce for Pasta
Equipment
- Frying Pan
Ingredients
- 500 grams mixed minced meat (pork and beef)
- 4 medium tomatoes
- 1 medium bell pepper (paprika)
- 2 cloves garlic
- 2 tablespoons tomato paste
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 can (400 grams) baked beans (or white beans in tomato sauce)
- ½ cup water
- 2 tablespoons Oil
Instructions
- Heat up oil in a frying pan on medium high heat.
- Add minced meat to the pan. Fry till golden brown, about 6 minutes.
- Peel and cut or squash the garlic cloves. Wash and cut the bell pepper (I like to use red or yellow peppers, they look better in the sauce), removing all the seeds.
- Add the garlic and the bell peppers to the pan with minced meat. Fry for about 2 minutes.
- While the meat is frying, prepare some boiling water. Wash the tomatoes, cut a cross in the skins and place the tomatoes in a deep, heat proof dish, crosses up, and pour the boiling water over them. Let them stand for a few minutes (this makes it easier to peel the skins off). Note: You can also use canned tomatoes, 400 gram can should do. Peel the tomatoes, remove the green tails and cut into small cubes.
- Add the tomatoes into the frying pan with the meat and the peppers.
- Add tomato paste and mix, to spread the tomato paste evenly. Add water.
- Season with salt and pepper. And bring to boil.
- Once boiling, reduce the heat to medium low, cover with a lid and simmer for about 30 minutes. Check on the sauce and mix it often, to make sure it's not burning. If it's beginning to burn, reduce the heat.
- The sauce will become thicker, and the liquid will reduce by half. Note: you can reduce it even more, or take it off the heat if you like the sauce to be more liquid.
- Serve over spaghetti, or any kind of pasta.Garnish with fresh parsley and shredded cheese. Enjoy!
