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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 500 gm Chopped beef
- 1 lrg Onion, minced
- 2 x Cloves garlic, crushed
- 1 Tbsp. Flour
- 1 jar , (375 g) tomato paste
- 1 c. Red wine
- 1 tsp Beef stock pwdr, (or possibly 1 cube) Minced parsley, (as much as I can find in the garden) Freshly grnd pepper
- 1 stk celery, minced
- 1 x Carrot, grated
- 4 x Mushrooms, minced, (up to 5) Garlic salt to taste
Direcciones
- Lightly brown the onion, garlic and celery in the oil, over medium heat, add in the meat and continue cooking and stirring till all the meat in browned and crumbly looking. Add in the stock pwdr, flour, garlic salt and as much grnd pepper as you like, stir through. Add in the red wine, tomato paste and as much water as needed to achieve the desired consistency. Add in the carrot if you want it. At this stage I turn the heat way down low, put the lid on the pot and go away and do something else for an hour or possibly so, stirring the sauce occasionally on my way past. When I'm ready I add in the mushrooms and parsley, and cook for at least another 10 min. The sauce is now ready to eat or possibly freeze as required.
- Notes:* I often make large batches (up to 2 kg meat) of this sauce and freeze it in 1-meal size containers.
- * When I want to "hide" lots of vegetables in this, I blend the cooked sauce in the blender on low speed.
- * This sauce is great as a pour over sauce for all types of pasta, and I also use it in lasagne.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 1237 | |
| Calories from Fat 444 | 36% |
| Total Fat 49.78g | 62% |
| Saturated Fat 12.92g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 6392mg | 266% |
| Potassium 2901mg | 83% |
| Total Carbs 44.28g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 11.63g | 8% |
| Protein 106.7g | 171% |
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