sauce for mince?

helpimcrap

helpimcrap

helpimcrap

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Joined
13 Jan 2004
Posts
12,751
Location
Leicestershire
thinking tin of chopped tomotoas, mushrooms, bit of garlic and basil and a bit of onion and some lean steak mince. usual spag bol bit of brown the mince and then add it.

i know NOTHING about cooking and have never done it before (always used dolmio)so is that the basic gist?
 
Brown the onions and garlic, throw the mince in, brown that. Drain the oil off, you can either tip the pan or put it through a sieve. Add the tomatoes, mushrooms and basil (or herbs of your choice) and a teaspoon of sugar, pop the lid on and leave it for 30 minutes or so. That's your basic bolognese sauce really. Bit of tomato puree would be good also.
 
Personally I'd throw in some chopped red/yellow/green peppers as well and add them, and the mushrooms, to the mince prior to adding the tomatoes to they are fried off a bit.
 
Ahleckz said:
Brown the onions and garlic, throw the mince in, brown that. Drain the oil off, you can either tip the pan or put it through a sieve. Add the tomatoes, mushrooms and basil (or herbs of your choice) and a teaspoon of sugar, pop the lid on and leave it for 30 minutes or so. That's your basic bolognese sauce really. Bit of tomato puree would be good also.
Click to expand...

Don't drain off the fat unless you are a girl!

1 onion chopped fine
1carrot chopped fine
1stick of celery chopped fine
Garlic (personally I would go for 4-6 cloves depending on size)
500g minced beef
Glass of White wine
Glass of milk
Can of plum tomatoes
Bay leaf
Optional- Rosemary +1 dried chilli

Heat a couple of tabeslpoons of olive oil in a pan. Add the bay leaf onion, celery and carrot and cook on a medium heat for about 5min. If you have rosemary add at this stage.
After 5min add the garlic and cook for a couple more minutes.
Add the beef, turn up the heat a bit and cook until browner all over. Stir constantly to a kid clumps.
Reduce the heat and add the wine. Stir for a minute or so and scrape any residue from the pan back into the sauce.
Add the milk and tomatoes at the same time, cover and lea e simmering on a low heat for at least 2hrs (this is essential for getting the sweetness from the tomatoes).
Chilli is not a standard spaghetti Bol ingredient, but if you like it add the dried red chilli right at the start into the heated oil.
 
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