Tomato sauce "Bolognese" in the style of grandma Duck
Time
Preparation time: 10 min.
Cooking or baking time: 20 min.
Total preparation time: 30 min.
ingredients
- 400 g minced beef or half and half
- 2 cans of peeled tomatoes
- Salt, pepper, herbs of Provence,
- 1 medium onion
- 3-4 garlic cloves, depending on size
- 1 pinch of cayenne pepper
- 2-3 teaspoons sugar
- some tomato paste from the tube
- 1 shot of red wine (can, does not have to)
preparation
Do not cook hack too hot. Very lean with some (olive) oil. Dice the onion, garlic in pieces. Open the cans and add the liquid to the hack. Then puree the tomatoes in one of the cans with the blender, so that small pieces remain. Blender fits in the can, so the purées can be left clean.
Put all other ingredients (except wine) in the other tin and puree everything. The contents of both cans in the pot, simmer for about 10 minutes. Only add the wine at the end.
Recommendation for single and other small households:
I freeze the sauce, slightly thickened with "sauce binder bright", in portions in flattened bags. I also cook the spaghetti in stock and freeze them, also in flat bags. For this they are prevented after casting with a little oil at the merge. In this way you have a quick ready meal in the house. Both bags are thawed separately at 700 W in the microwave and come directly to the plate. This can then be brought in the microwave again to the desired temperature. Parmesan over it - enjoy!
