Over the last few years I’ve been working on perfecting my spaghetti sauce mixture and I always really enjoyed it when I make it. Now I tend to just make it for the Aussie because it is tasty but also because I make enough for a few days at a time which saves cooking 7 nights a week.
Sometime’s I substitute the beef for chorizo which is also very tasty.
200g minced beef
1 400g tin chopped tomatoes
100g sliced mushrooms
2 teaspoons tomato paste
Beef stock mixed with boiling water to cover the ingredients
1 teaspoons garlic paste (jar)
1 tablespoon Worcestershire sauce
Salt and pepper
These ingredients are enough for two people. If we have more people for dinner I just double the mince but leave the rest of the ingredients the same.
I heat a large sauce pan (I use a wok on the wok burner on the cooker) and add the minced beef to brown the mince. I break up the mince as it cooks and when the beef is browned I add the vegetables and cook them until they are soft.
Next I add the tomato paste, tinned tomatoes, garlic and Worcester sauce (if you want them), beef stock mixed with boiling water and the herbs.
I turn the heat up and bring the sauce to the boil before reducing the heat to simmer on low.
At this stage I put the water on to boil and cook the pasta and add the pasta when the water is boiling.
By the time the pasta is cooked the liquid is absorbed in the sauce ready for serving.
I then serve the pasta and sauce with some parmesan or cheddar cheese in a bowl or plate depending on how much you want.
Any leftovers are stored in the fridge for up to a couple of days or frozen. They can then be defrosted and reheated when ready to eat.
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