Minced meat sauce

Ingredients for 7 servings:

• 500 g beef soup meat
• 400 g beef (high rib)
• 2 onions, finely diced
• 5 clove(s) garlic, squeezed
• 2 packages of soup vegetables (70 g each)
• 2 tbsp tomato paste, good quality
• 150 ml dry red wine (Rioja)
• 2 bay leaves
• 500 ml tomato(s), pureed
• 1 jar beef stock (400 ml)
• e.g. salt and pepper
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

from homemade minced meat (for lasagne or other pasta)

Cut the meat into large cubes and process in a meat grinder until medium-coarse to finely minced (medium slices). Sear the minced meat in a very large pan. Normally, no additional fat/oil should be necessary. However, if it is, add a little water so that it separates from the bottom of the pan and add a little neutral oil. Fry the minced meat in batches (do not overcrowd the pan), stirring occasionally, until well browned and crispy, then transfer to a bowl. Heat a little oil in the pan over medium heat and sauté the onions until translucent. Now add the soup vegetables, sauté until slightly soft, then add the garlic and sauté briefly. Stir in the tomato paste and roast for 1-2 minutes, stirring frequently. Deglaze with red wine, add the bay leaves, and simmer over high heat (13 of 15 heat settings), stirring constantly. Add the meat back in and pour in the passata and beef stock. Place a lid on the pan at an angle and simmer gently for one to two hours (the longer the better), stirring occasionally. If the liquid evaporates too quickly, add more water if necessary. Remove the bay leaves and season the sauce with salt, pepper, and sugar. This “Bolognese”-style sauce can be served with pasta or layered with béchamel sauce and pasta sheets to make a lasagna. It makes a large portion, easily enough to feed seven people. I personally freeze the sauce in portions after it has cooled.