Pasta sauce
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Pasta sauce

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Serves 4

Basic but rich tomato based pasta sauce

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  • 500 g mince meat
  • sea salt & pepper
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • olive oil
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 100 ml red wine
  • 150 ml beef stock
  • 1 tin chopped tomatoes
  • 1 tbsp Worcester sauce
  • 2 tbsp tomato puree
  • 1-2 dried chillies, chopped
  • 1 sprig of rosemary
  • 400 g dried penne pasta


    1. Heat some olive oil in a heavy based pan and fry the mince beef on a high heat until brown all over. Remove from the pan.
    2. Heat some olive oil in the same pan. Add the onion and garlic and fry over a low to medium heat until soft and translucent.
    3. Add the carrot and celery and fry for another 5 minutes.
    4. Add the wine and the mince beef and bring to a boil. reduce until almost evaporated. Then add the stock, chopped tomatoes, Worcester sauce, tomato puree, dried chillies and rosemary. Bring to a boil and simmer for at least 30 minutes on a very low heat until the sauce has thickened.
    5. In the meantime bring a large pan of water to the boil and prepare your pasta according to packet instructions.

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