Tomato sauce with minced meat

Description

This sauce comes from the Sunny Italy, it is very easy to prepare and is truly versatile. Pasta dressed with this sauce becomes a delicious dish. This sauce also goes as one of the basic sauces for cooking lasagna, delicious with potatoes or steamed vegetables.

Ingredients

Onion

1 шт
Carrots

3 шт
The Apium graveolens Dulce

5 шт
Minced meat

500 г
Tomatoes in own juice

1,2 л
Olive oil

4 ст. л.
Dry white wine

0,5 стак.
Salt

1 ч. л.

Cooking

Celery, carrots and onions. The perfect combination for meat dishes. Celery beats strong smell of meat, it becomes smelly and tasty. And when cooking beef tails, add three pounds of celery. But it's a different recipe.

Cut into small cubes onion, carrot and celery, mix, pour into the container. For the sauce we need 2 tablespoons of vegetable mixture, and the rest can be put away into the freezer. And next time you cook a meat dish, the vegetables are ready.

In a saucepan, pour olive oil and vegetable mix 2 tbsp, pripuskaet 1-2 min.

Add the minced meat, mix well with a wooden spoon break the meat into small pieces.

Once the ground beef changes color, add the wine.

And allow it to evaporate.

Now add tomato or thick tomato juice. I used ready-made sauce called passata (I went home-made - a versatile Italian sauce made of tomatoes without skin and bones). In one of my recipes "Tagliatelle with a light tomato sauce and Basil" I already told you how to make the sauce, which is suitable for further cooking this recipe.

The sauce that I used is very thick (900ml), added 1.5 cups of water (if you use homemade tomato juice 500 gr. mince pour about 1 l of 200 ml of tomato juice)

Sprinkle with salt, cover with lid. After boiling, reduce the fire. Cook for about an hour. If your tomatoes plenty of water, cook with the lid open. At the end of cooking, while stirring, the sauce should heavily smoke. Excess liquid evaporated, and then the sauce is ready.

For example, the Homemade tagliatelle is a thin and flat strips of egg dough with a width of 5 to 8 mm.

Perfect for this sauce. In cooked tagliatelle add a ladle of sauce, stir and the dish is ready.

Sprinkle with grated hard cheese (Parmesan) and welcome to the table.

A perfect sauce for lasagna

If you use dry pasta for lasagna, make the sauce a little thinner, because when cooking pasta will absorb the sauce.

The sauce left, no problem, you can safely freeze, the taste is not affected. Then I cut a piece of frozen sauce and bring it to a boil.

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