A reliable and robust tomato-based meat sauce with a rich and thick consistency that effortlessly complements all pasta types. Similar to many sauces, this recipe develops a depth of flavour when prepared a day ahead. Just reheat when needed for a quick and satisfying weeknight dinner.
Ingredients
- 1 onion, diced
- 1 celery rib, diced
- 1 carrot, diced
- 2 tbsp extra virgin olive oil (evoo)
- 2 garlic cloves, minced
- 400g minced beef
- 4 tbsp tomato paste
- 250g passata or canned diced tomatoes
- Splash of beef bone broth
- 1/2 tsp Fantasea-salt (or to taste)
- 1 tbsp Sapore del Sud Italian herbs
- Stock cube (optional, for added depth)
Instructions
- Prepare the soffritto by dicing the onion, celery, and carrot into small, uniform pieces. In a large saucepan, heat 2 tablespoons of evoo over medium heat. Add the soffrito to the pan and sauté in evoo for 15 minutes until softened; this forms the flavourful base of your sauce. Find more on soffritto here.
- Stir in the minced garlic and sauté for an additional 2 minutes until fragrant.
- Next, add the minced beef to the pan, breaking it up with a wooden spoon. Once the mince is browned and cooked through, stir in the tomato paste and cook for 2-3 minutes.
- Add the passata or canned diced tomatoes now, mixing well to combine.
- Add the Sapore del Sud Italian herbs to the mixture and season with Fantasea-salt according to taste. And, if you have any secret ingredients you like to use, feel free to add them to the mixture as well.
- Pour in a splash of broth. For additional depth of flavour, add a stock cube as well.
- Lower the heat and let the sauce simmer for at least 20 minutes. This allows the flavours to meld and intensify.
- Once the sauce has reached the desired consistency, taste and adjust the seasonings if necessary.
- Your sauce is now ready to be served with your cooked pasta, or can be covered and refrigerated, staying fresh for up to four days.