400-450 grams beef mince
1 teaspoon garlic, crushed
1 shallot, finely chopped
1 carrot, grated
1 teaspoon oregano
1 teaspoon basil
1/2 can crushed and sieved tomato
1 can chopped tomatoes
1 large Tablespoon cream cheese
1 Tablespoon chicken stock powder
2 teaspoons wine vinegar
1 Tablespoon brown sugar
1 1/2 teaspoons salt
1 teaspoon cracked pepper
- (Start the water for your pasta boiling.)
- Begin browning the mince in a large fry pan, breaking it into medium-sized clumps as you go (Haki doesn't like his mince too fine, but seriously prefers there to be some bite to each clump).
- Add the garlic and shallot to cook with the mince.
- When this mixture is lightly cooked, add grated carrot and mix well, cooking for 30 seconds or so.
- Add oregano and basil to the crushed and sieved tomato, stirring well, before adding to the fry pan with the remaining ingredients.
- (Your pasta would be going in around here.)
- Stir well and simmer for around 10 minutes. (Your pasta should be strained before removing the sauce from the heat.)
- We take "all dente" pretty seriously around here -- while we almost always use pre-made pasta, we like it to be cooked as well as it can be. Removing a few pieces into the ready and waiting colander to bite and confirm readiness is a must around here.
- We return our pasta to the pot it cooked in with some olive oil.
- We top with grated parmesan.
- I often add some fresh spinach under the sauce -- to add some more green and justify calling the result an entire meal.
- We top fresh herbs when we have them.
- Like many of our other meals, I sometimes replace half of the mince measure with boiled red lentils and extra beef/chicken stock powder. The lentils are added with the carrot.
What always makes it into your bolognese?