I've been using some of those simmer sauces but was hoping someone could give me a simple recipe for the sauce. Thanks. :-)
jessie981,
Jan 12, 3:25am
lge can tomato puree, 1c water, 1/4c tomato paste, 1tsp beef stock powder, pepper (opt). Mix & bring to boil, reduce heat & simmer 5 mins covered. Add mince, simmer for further 5 mins.
rats123,
Jan 12, 3:38am
Hey, thanks. How much mince should I add to the sauce?
charlieb2,
Jan 12, 4:06am
Funny you should ask rats, I was thinking about starting this thread last night. . . . I have an "old faithful" from the AWW Pasta cookbook, it makes a nice rich sauce. . . . was wondering last night how 'authentic' is was though. . will post in next message.
charlieb2,
Jan 12, 4:09am
x1
Best Ever Bologanaise Sauce - AWW
1 T olive oil 2 onions, chopped 1 clove garlic, crushed 1 kg beef minced 2 x 410g cans tomatoes 1. 5C water 1/2 C dry white wine 2T tomato paste 3 small beef stock cubes, crumbled 1t dried oregano 1/2t dried majoram leaves 1/2t sugar
Heat oil in pan, add onions and garlic, cook stirring, over a low heat fora bout 15mins or until onions are very soft. Add mince, cook, sitrring until well browned. Stir in undrained crushed toms, water, wine, paste, stock cubes, herbs and sugar. Bring to boil and simmer, uncovered for about 2 hours or until sauce is thickened; stirring occassionally. Serves 4.
karenz,
Jan 12, 4:10am
Most common one probably is: cook onion and garlic in oil (preferable olive) you can also add finely chopped carrot, also celelry remove and brown mince, I use 500grms, when this is well browned, put the vegetables back in and add a splash of wine (if you like/have it) and large pinch oregano and basil (or other herbs if you prefer), a tin of crushed tomatoes and a sachet of tomato paste along with a half can of water, simmer this until it is reduced, the longer you slow cook this the better. I don't think you need stock, the water is fine.
charlieb2,
Jan 12, 4:11am
Personally, I only use 500g of meat for the 4 of us. . . . and one tin of toms, 2 stock cubes. You dont necessarily need to leave it for two hours. . . I only simmered for about 45mins last night. . . Its NOT a sloppy sauce. . . .
On occassion I have added, mushroom, courgette/carrot grated. . .
karenz,
Jan 12, 4:22am
An interesting variation and proabably more traditional is: cook one finely chopped small onion, 1 finely chopped carrot, 1stick finely chopped celery and 50grms of finely chopped onion in 2 tbsp olive oil and 1 tbsp butter and cook until soft. Add 225grms beef mince and 75grms bacon and cook until evenly browned. Stir in 2 chopped chicken livers and 2 tbs tomato puree (or paste) and cook for a few minutes. Pour in 125ml white wine and season with salt and pepper and 1/2 tsp nutmeg. Add 300ml chicken stock. Bring to the boil then cover and simmer over low heat for 1 hour. Stir in 125ml of cream (or double cream) and simmer, uncovered until reduced. Serve over cooked spaghetti (I like tubular) garnished with chopped parsley and parmesan cheese.
jessie981,
Jan 12, 5:36am
Probably too late now, but 500gr
lindi4,
Jan 12, 6:32am
I like cheese melted into it at the end.
jessie981,
Jan 12, 8:01am
x1
And topped with Sour Cream
charlieb2,
Jan 12, 8:02am
sort of Nachos bolognaise. . . lol
tradesdaughter,
Jan 12, 8:43am
My way: Saute onion. Add mince, brown. pour in wine. Add:Nutmeg, cinnamon and cloves and a can of diced tomatoes. Add bay leaf. Simmer until done! (salt & pepper) AWESOME! !
karenz,
Jan 13, 1:05am
Isn't that more of a moussaka, with lamb mince instead of beef. Either way it sounds good. It would be nice stuffed into an eggplant and topped with a white sauce and parmesan.
helpless,
Jul 13, 12:53pm
Mine:: 500gms mince or anything thereabouts. 2 tablespoons of oil 4 onions chopped sideways into slithers 4-6 cloves of garlic finely chopped/crushed whatever 1 tin of Tomato paste. . anything around the 135g size will do. (smallish) 1 tin tomato puree. . anything around a 420 gm mark will do. 1/2 teaspoon of pepper. . (thats a half a teaspoon) 1//2 teaspoon of salt 1/4 cup of Parmasan cheese 1 cube maggi beef stock. . crumbled up 1 cube green herb or vege stock cube . . crumbled up. Couple of desertspoons of sugar. Bit of water if it's a bit dry when everything in the pot/pan.
Method. . Fry the onions up until softened Chuck in the garlic and the mince Mix it round to split the mince and brown it, , You don't want chunks. Throw the rest of the stuff in and cook for about an hour or so. . Done I do mine in a large pot in the oven as I can't get it all in my large iron pan sometimes. . Same deal. . Bout an hour at 150 odd. Serve with the spag and obligatory parmasan on top. Probably easily enough for 4 in that recipe. . . You can add a Red or green Capsicum (about 1 chopped/diced) to the concoction if you like but they do tend to take over a bit with their flavour
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.