sauce for mince?

[Tefal]

You me and my mum are the only people i know who do this. My housemate thinks its groce

your house mate is scum tbh

 

[PapaLazaru]

I use a dash of port myself. As Magnolia says, Lea & Perrins works great as well.

 

[MasterPlan1]

I believe in making Italian sauce should be simple, so here's what I do:

In a frying pan do:

3 cloves of garlic
3 tins of chopped toms
2 onions cut into cubes
healthy drop of red
salt, pepper
fresh basil finely chopped
table spoon of tomato puree (as I usually find it needs something to make it a little thicker, as it ends up watery otherwise.)
healthy glug of olive oil

Get the oil nice hot first, add in the onions, let them go for about 10 minutes, add in garlic + basil + s&p, add in wine, let them get all nice and mixed together for another 5-10, then dump in the toms, leave for the duration of cooking the mince

In a saucepan do:
Mince + 2 cloves of garlic
Brown and drain, once drained add in sauce.

Done.

The sauce is also rather awesome for any Italian, I use it for pizza, cannelloni, lasagne, spag bol, everything which requires a red sauce. Every month I usually make up loads of it and put it in the fridge, healthier and fun - as you know what goes into it.

 

[helpimcrap]

noted.

Noted - sounds a bit easier than i was thinking tbh.

 

[helpimcrap]

call for a pizza you dont have to prove yourself to anyone here brother.

fed up of them however - i AM the king of microwave hotpots! lol

slow cooker next.... trying to work out how to do a casserole in that. gather i just bung a load of stuff in and some chicken pieces and oxo cubes and bit of water and sorted? lol

 

[BigT]

EdwardTeach's recipie is the closest to my own handed down through the generations. I think there are three principles I would stick to whatever recipie you go with.

1. Do use a "soffritto" of onion, celery and carrot, not just the onion. It makes a difference to the overall flavour
2. Do not fry off your garlic at the same time as the soffritto. It will cook more quickly and so burn if you do it at the same time.
3. If using dry herbs then it towards the beginning of the cooking process, but if using fresh put them in towards the end.

 

[DirtyJester]

For quick spaggi I use a tin of Baxters (used to be Campbells) condensed Tomato Soup

 

[SCMRubix]

If you're feeling like going for something a bit off the norm, a tin of cheap tomato soup instead of the chopped tomatoes is one of the best tasting things I have ever eaten

 

[monkeyspank]

EdwardTeach's recipie is the closest to my own handed down through the generations. I think there are three principles I would stick to whatever recipie you go with.

1. Do use a "soffritto" of onion, celery and carrot, not just the onion. It makes a difference to the overall flavour
2. Do not fry off your garlic at the same time as the soffritto. It will cook more quickly and so burn if you do it at the same time.
3. If using dry herbs then it towards the beginning of the cooking process, but if using fresh put them in towards the end.

^^^
and take time to chop the veg very small

 

[Syph]

EdwardTeach's recipie is the closest to my own handed down through the generations. I think there are three principles I would stick to whatever recipie you go with.

1. Do use a "soffritto" of onion, celery and carrot, not just the onion. It makes a difference to the overall flavour
2. Do not fry off your garlic at the same time as the soffritto. It will cook more quickly and so burn if you do it at the same time.
3. If using dry herbs then it towards the beginning of the cooking process, but if using fresh put them in towards the end.

+1.

We always cook our bolognese for a good hour too. Good toms are important (chopped) and we sometimes use passata as well (as opposed to water).

 

[Liquid_Entity]

I actually found something interesting to put in my last batch of minced beef....chinese five spice. I thought it would make it all wrong but it actually gave it a very nice edge to the meat flavour. Not tooo much though, just enough.

 

[helpimcrap]

made it and it was quite nice.

mince oviously...

tin of chopped tomotos
powdered garlic (nothing to chop cloves up with)
mushrooms,
onions (didn't cry )
basil,
bit of veg oil to start off with,
teaspoon of sugar,
tomoto puree (made it nice and thick - good reccomendation )

usual process of brown mince etc and it was tasty. Not sweet but not sour- might add a touch more sugar next time to see what effect that woul have.

have more confidence now so it's all good.

 

[tang0]

Brown mince
Add this:



Done.

 

[MasterPlan1]

Brown mince
Add this:



Done.

But where is the fun in that? Trying to outdo my last batch of sauce is always so much fun.