Pasta with tomato sauce; there are probably more varieties of this dish than roads that lead to Rome. So why should you try this one? It’s a rich, dark sauce full of mighty flavours. And the best thing: most ingredients are probably already standing in your kitchen, which is great when the doorbell unexpectedly goes.
350 gr. Pasta (I used regular spaghetti)
300 gr. Ground Beef
1 Onion, chopped
2 cloves of Garlic, pressed
2 tbsp Flour
2 tbsp Tomato puree
1 can chopped Tomatoes (400 gr.)
1 tbsp Tomato Ketchup
1 tbsp Worcestershire sauce
1 tbsp dried Italian herbs (oregano, thyme, rosemary, basil, parsley etc.)
1/2 tsp Chili powder
60 ml Red Wine
450 ml Beef stock
Chopped fresh herbs, grated Parmesan cheese to serve
– Cook the pasta according to package instructions in salted water.
– Add some butter or oil to a frying pan and brown the ground beef quickly. Add the chopped onion and garlic and saute for a few minutes.
TIP: If you’re using lean beef, take it out of the pan when it’s done. Add back to the sauce for the last few minutes to heat back through. This prevents it from drying out.
– Add the flour and mix it through well, making sure all the liquid is absorbed. Bake for 2 minutes. Add the tomato puree and bake for another minute.
– Add the chopped tomatoes, tomato ketchup, Worcestershire sauce, dried Italian herbs, chili powder, red wine and beef stock. Stir it all well and bring to a boil. Let it simmer (without a lid) for 20-30 minutes.
– If you’ve taken out the ground beef, add this back to the sauce. Season to taste with salt and pepper.
Serve the pasta with the sauce and fresh herbs and Parmesan to taste.
Vegetable can be added of course. Chop a few carrots and celery sticks and add to the onion. Saute for about 5 minutes. The rest of the recipe stays the same.
Instead of ground beef, this dish would also be great with meat balls. Make the meat balls by adding to the ground beef: 1 egg, salt, pepper, dried Italian herbs, bread crumbs. Knead it together and make the balls. Bake them and take them out of the pan before you continue with the recipe by adding the onion.