Minced meat sauce - ideal with pasta
Time
Preparation time: 20 min.
Cooking or baking time: 1 hour 45 minutes
Total preparation time: 2 hours 5 min.
The meat sauce is a viscous sauce that goes well with spaghetti. It is a little awkward to prepare, but it is cheap and together with the pasta very full.
Recipe for 12 people or in stock.
ingredients
- 2.0 kg minced half and half (eg 4 x 500 g of Lidl or Penny)
- about 400 g cut / diced onions
- 1 kg of passed tomatoes (2 x 500 g Tetrapak, eg fioccini from Penny)
- 1000 ml of water
- 180 g Rama or other good margarine (please no blauband, o. Ä.)
- Spice mixture G0301 * in the bag, see below
- Maggi seasoning liquid, in small quantity (about 10 g = 1 tablespoon)
- about 850 g pepper strips (? from a 2,500 g bag), thawed
- 150 g Mondamin fix for dark sauce
* The spice mixture G0301, in portions in sachets (for about 2 kg chopped).
The total weight of the finished sauce is about 5,000 g, which corresponds to a cooking loss of about 15%. The sauce is enough for 3,000 g of spaghetti (6 x 500 g packets); the total amount is sufficient for 12 people à 2 plates (portions). Total cost (chopped 12,00?, Tomatoes passed 0,90?, Paprika 1,60?, Onions 0,80?, Rama 0,60?, Spices 2,10?, Moonamine 1,00?, Pasta 3,00? ) = 22.00 ?, that's about 1.80? per person. The chopped sauce can also be made in stock and then bottled and frozen. The finished chopped sauce costs 3,80? per kg (price without pasta).
preparation
Total duration: about 150 minutes (including preparation, such as cutting onions, etc.)
- Peel the onions and cut them into small pieces, but do not chop, they will boil down anyway, and put the sliced onions in a jar. B. give a small bowl.
- Half of the Rama in the pot and in the pan melt (on level 3/3) and the minced in small quantities of about 250 g in each pot and pan, but with the spatula flat? Scheiben? Cut off the chopped and put flat in the pan / pot. After searing one half (about 1 kg chopped), a corresponding amount of onions must also be added for searing.
- After searing, the pan content is then added completely (with fat) to the pot for further processing.
Technical explanation: it is a pan and a pot to sear (so on 2 plates at the same sear), because the heating power of a plate alone (about 2.2 kW) is not enough to saute such a large amount of mince fast enough. When roasting in one pot only, the minced meat would be cooked more? as "fried", losing too much water while being "crumbly" would become. For pan and Become a pot on 2 plates at the same time 4.4 kW free, that's enough for this amount of minced.
- Turn the cooking plate back to 1.5 / 3 with the saucepan (otherwise it will burn), continue to simmer, then add the passed tomatoes and 200 ml of water, stir well, and then simmer for about 1 hour with covered pot lid. Please note the following:
- From now on - during the one-hour simmering - every 4-5 minutes to be stirred, it is at the beginning every 5 minutes each one-third of the spice mixture added and stirred. When stirring, add a little water of the remaining 800 ml as needed.
- Caution: While simmering, a worryingly large amount of liquid, orange grease appears. This is normal, the fat disappears in the course of preparation of the chopped sauce again, it is on the one hand chemically decomposed by the cooking process and on the other hand later physically bound (lunar amine).
At the end of the one-hour simmer, the thawed strips of pepper are stirred in, then simmer for another 20 - 25 minutes, gradually adding the remaining water.
- Caution: If the pepper strips are still frozen, simmer for 40 minutes, not 20 - 25 minutes.
- Now stir in the lunar amine, then boil briefly, remove the sauce from the heat and serve directly, done.
- Alternatively, the sauce can now be left to let it go. After a cooling and brewing time of about 1 hour, the sauce can then be bottled and frozen after further cooling to room temperature.
Good Appetite!
Spice mixture G0301 (internal name of mine)
For minced sauce / minced meat sauce
- 13.0 g Fondor spice (Maggi)
- 12.4 g Knorr Aromat (Knorr)
- 22.0 g paprika sweet (fox)
- 20.0 g pepper rosenscharf (fox)
- 1.1 g pepper ground white (Kenya / Lidl)
- 1.5 g Cayenne pepper (fox)
- 20.0 g seasoning mixture 3 (Maggi)
- 27.0 g Clear Broth soluble (Maggi), or Wela Soup Concentrate
- 10.0 g Maggi seasoning liquid
The existing amount (117.0 g without the 10 g Maggi liquid) is filled into a sachet. That's the mixture G0301. It is sufficient for 2,000 g minced according to the recipe.The 10 g Maggi wort liquid, should logically only be added to the cooking, in the bag would lump it?
