Saturday, November 27

Spag Bol or Nachos?

 This meat sauce recipe is such a hit in our house, 
and especially with my best friend Laura. 
She has been known to eat it out of the pot with a spoon . . . cold!
 She even joked that I should leave a big pot of it in her fridge 
for her wedding present from me.
It is great cause 1/2 a kilo of mince can get two or 
three meals out of it once it's made up.
It is good for lasagne, spaghetti bolognaise, nachos, 
tacos, mexcian enchiladas, or even add some 
kidney beans and chilli for a mean Chilli Con Carne.

And awesome on toast with a fried egg.

Dice one brown onion, and 3 -4 cloves of garlic. 
Fry off in some oil in the pan til soft.
Add the beef mince and 1/2 cup of water.
This will help to break the mince up and give a smoother consistency later.
Use the back of a wooden spoon to fry off the mince til brown, 
breaking it up into it's fine granules.

Add two cans of diced tomatoes, 3 tablespoons of tomatoe paste,
4-5 tablespoons of balsamic vinegar, 4-5 tablespoons of sugar,
4 teaspoons of mixed herbs or oregano and bring to the boil.

The balsamic vinegar is a great red wine substitute if you have kids,
and while I don't mind cooking with wine, the vinegar actually tastes better.
The sugar seems a lot, but it balances out the acidity of the tomatoes and 
brings out their sweetness.

Let it simmer for about 20 mins and become thick and rich.
You may need to add more vinegar or sugar and then
add salt and pepper to taste at the end.
Use it as you like, it makes a big batch and will freeze well.

I like making this receipe, one from my mum, it makes the house 
smell great and is ten times better than sauce from a jar.

It is even great as a pizza base sauce. 

Or on pasta for hungry kid-lets.

And now for dessert!

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