This is not so much a recipe, more a faithful servant. I could make it three times a week, swap the pasta for rice or mash, and my kids would never complain. OK, in the interests of full disclosure, I have. The kids never have complained. I use this sauce in lasagne, too. Thank you, my faithful servant.
- Yield: 4 to 6 Servings
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 lb 2 oz (500 g) minced beef
- tbsp tomato purée or ketchup
- 5 fl oz (150-200 ml) dry red wine
- 400 ml jar of tomato passata
- 7 fl oz (150-200 ml) beef stock
- salt and freshly ground black pepper
- 2 bay leaves (optional)
- Heat the oil in a large heavy-based frying pan over a medium heat.
- Add the onions and garlic, reduce the heat, and cook for 5 minutes, or until the vegetables have softened.
- Increase the heat a little, then add the beef and stir until browned.
- Add the tomato purée or ketchup and stir for about 30 seconds.
- Pour in the wine and bring up to the bubble, stirring the whole time.
- Pour in the passata and stock, and add ½ tsp salt.
- Tuck in the bay leaves (if using), cover, and reduce the heat to a low simmer for 30 minutes to 1 hour, stirring from time to time. Use a heat diffuser if you have one.