When the kids were small, I started adding carrots to the recipe. Before we dish up I quickly ‘Bamix’ the sauce to remove any traces of the carrots. I was always so impressed with myself that I made them eat vegetables without them knowing it. Great achievement!!
According to the recipe you simmer the sauce for 40 minutes. For a more flavoursome sauce leave it to simmer gently for up to 2 hours. The left over sauce goes well with mozzarella cheese on a snackwich or in the lunch box the next day, with iceberg lettuce on a sarmie.
|15 ml (1 tbsp)||Olive Oil|
|1||Onion, peeled and chopped|
|350g – 500g||Lean Mined Beef|
|2||Garlic cloves, peeled and chopped|
|1 large / 2 small||Carrot, finely grated|
|1||400g can tomatoes|
|125 ml||Red Wine|
|1.25 ml||Ground cinnamon|
|2.5 ml||Dried oregano|
|30 ml (2 tbsp)||Tomato paste|
|Salt & Freshly ground black pepper to taste|
- Heat the oil in a saucepan, add the onion and fry until transparent.
- Add the beef and garlic and continue frying until the meat is lightly browned.
- Stir in the tomatoes, grated carrot, the wine and the bay leaf, cinnamon, nutmeg oregano, tomato paste and salt and pepper.
- Bring to a boil, then cover tightly and simmer for 30-40 min until the meat is cooked.
- Uncover the pan and cook for a further 5-10 min to thicken the sauce. Taste and adjust the seasoning and discard the bayleaf before serving.
- Serve with any pasta and parmesan cheese.
From: ‘Healthy and Delicious’ by Irene Wise.