I sincerely haven’t searched for any recipe. I went with what I found in the pantry and so in my fridge as well. It came out perfectly well flavored. I wouldn’t mind adding some celery and carrots along with the onions but my goal was not to make a bolognese but just to have a meat sauce handy for the weekly meal. A dense sauce boosted with flavors. This is an easy weeknight recipe. Loved truly by anyone and everyone. Bon appétit and enjoy cooking
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Ingredients.
5 Tbsp of oil
1 large onion or two smalls
2 cloves of garlic
¼ tsp ginger powder
¼ tsp nutmeg powder
½ tsp white pepper
½ tsp salt (taste to adjust)
½ tbsp paprika
2 tbsp of lactose free butter.
¼ cup of red cooking wine. (40 ml/g)
2 tbsp tomato paste1 pound ground beef (10%lamb fat) 500g(10% d’agneau)
1 28 oz can crushed tomatoes (500ml/g)
1 28 oz warm water (500/g)
1 bunch fresh cilantro
Few sprigs of oregano
Proceed
Get ready for all your ingredients.
Take off the first layer of the onion, then cut this one in half and then slice or dice it very thinly. Peel of the garlic and crush it Get your spices and then start cooking.
In a medium saucepan,start by cooking the onions, stirring them all the time, for at least five minutes, making sure they are coloring but not burning. Add the garlic. Stir a little and start on seasoning with the ginger, nutmeg, paprika and butter. Combine to incorporate all the ingredients together and high up the hit just to pour the wine. Mix well and let it completely evaporate. Lower down the hit back to medium and add in the meat with the salt and pepper. And with a wooden spoon, break it apart. Cook it until it’s all colored. Then add the tomato paste, mix well and finish with the crushed tomato and the water. Mix and add the fresh herbs. thoroughly to coat all ingredients well.When the meat sauce begins to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add some water whenever necessary. taste and correct for salt.
To serve, of course we will go with pasta. But imagine it as well on a puff pastry or tacos and guacamole. With rice and slaw. In short, there are so many ways to serve this delicious meat in sauce. I hope that it will please you and your crowd. Enjoy cooking!! Keep on spicing it up!!!
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