Slow and low makes this the best minced meat in tomato sauce recipe! This is something I have been cooking from as far back as I can remember. Memories of my daughter saying her friends were coming to our house for the lasagna as well as “just your food in general mom” so I feel blessed that I can finally blog about something I’ve been connected to my entire life. Yes, food 🙂
This mince sauce has so much flavor from such a few ingredients it wont just look good it will taste it too. If you look at the image below this meat sauce had been on the stove for 20 minutes and it was not yet done. A few extra minutes however make all the difference so a little more patience and you have a delicious sauce!
You will need:
Canned chopped tomato
Passata (passata di pomodoro) (tomato puree that you buy in a bottle anywhere from Spar to Woolworths to Checkers and Pick & Pay.
A non stick pan
and some cooking oil (any)
Boil water in the kettle
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Suggestions and Tips
- Don’t throw the cans away when you add the canned tomato, instead get some water into them (I like kettle hot water not cold) about a 1/4 to a half water in each can.
- When adding the water there’s no need to pour it all in one go, rather add it dash at a time because you don’t want a watery sauce you want it thick and full of flavor not water.
- This sauce must be cooked on low so if your medium is a bit high then lower the heat because the idea here is slow and low this is a no rush sauce.
Minced Meat in Tomato Sauce
- 500 grams beef mince
- 1 tsp salt
- 1 chopped onion
- 2 chopped garlic cloves
- 2 tbsps oil
- 1/4 tsp thyme
- 1/4 tsp turmeric
- 1/4 tsp chili powder
- 2 cans chopped tomato
- 2 tbsps tomato paste
- 1 cup stock
- 1 cup passata
- 1/2 cup red wine
- 1 tsp dried basil
- fresh basil
Heat a non stick pan or skillet and once warm add the oil to heat. Cook the onions and garlic.
Add the turmeric, thyme and chili powder to cook with the onions & garlic for less than a minute.
Add the mince and salt. Cook on medium heat till brown. Pour in the canned tomato, tomato paste and stock/water. Cook on simmer for about 20 minutes.
Add the passata and dried basil. Continue cooking on medium low heat for another 10 to 15 minutes. Add the wine, season to taste and leave on simmer till a thick sauce.
Once thick and saucy remove from the stove and add the fresh basil leaves.