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Makes: 4 LitresPrep Time: 15 minutesCooking Time: 2½ – 3 hours
Ingredients
- 1.5kg Regular Beef Mince.
- 2 x 400g Tin Tomatoes, whole, skinless (Val Verde).
- 4 Tablespoons Tomatoe Paste (Leggos).
-
½ Cup Fresh Sweet Basil Leave, roughly chopped.
-
½ Cup Fresh Oregano Leaves, roughly chopped.
- 1 Tablespoon White Sugar.
- 1 Tablespoon Salt.
- 1 Tablespoon Pepper.
- 6 – 8 Bay Leaves.
- 1 Large Brown Onion (or 2 small ones), peeled and finely diced.
- 1½ Tablespoons Mince Garlic.
- 2 – 3 Carrots, peeled, toped and tailed, and finely diced.
- 5 – 6 Button Mushrooms, finely diced.
- 2 Cups Water
- 2 Tablespoons Olive Oil
- Pasta
Method
- Add oil into a large pot and fry off onion, mushrooms, garlic and carrot
for 2 – 3 minutes.
- Add mince and cook until its all starts to brown.
- Add the tin tomatoes and crush them up with a wooden spoon, fill the empty tins up with water and pour into the pot.
- Add tomato paste, basil, oregano, bay leaves, salt, pepper and sugar.
- Bring to boil, then reduce to a low simmer.
- Simmer for 2 – 3 hours stirring occasionally (if it starts to get a little dry, just add some more water).
- May need to adjust the seasoning.
- cook pasta in slightly salted water.
- Serve a bowl of pasta with a spoon of sauce topped with grated mozzarella and parmesan cheese.
- Divide the remaining sauce into portions and put in freezer (Will be good for up to 3 months).