John Myers
Ingredients for 8 servings:
- 1 tbsp olive oil
- 1 kg minced meat
- 3 onions, chopped
- 3 tbsp homemade soup seasoning *
- 2 tbsp paprika powder, rose hot
- 2 tbsp oregano, finely chopped
- 2 tbsp rosemary, super finely chopped
- 2 tbsp tomato paste, highly concentrated
- 500 g tomatoes, pureed
- Salt
- Nutmeg, freshly grated
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
Meat sauce for pasta, lasagna or for quick chili con carne
Heat the oil and fry the minced meat until crumbly. Stir in the chopped onions and the soup seasoning and fry. Add the tomato paste and fry briefly. Deglaze with 500 ml of water. Mix the passata and spices/herbs into the fried minced meat. Simmer with the lid closed for about 2 hours. Season with salt, pepper, and freshly grated nutmeg. Let cool for about 12 hours. Pour the sauce into 3 twist-off jars (750 ml) and simmer at 100°C for 40 minutes. *Note: For the soup seasoning, I recommend the following recipe from the Chefkoch database: http://www.chefkoch.de/rezepte/60661022158324/Suppengewuerz.html
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