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Categories:
beef onions garlic passata olive oil honey glass red wine salt pepper basil thyme mushrooms tomato puree
Viewed: 101 - Published at: 4 years agoIngredients
- 1 1/8 pounds minced beef
- 2 onions Large
- 3 cloves garlic
- 2 cups passata
- olive oil
- 2 gluten free stock Cubes
- 2 tablespoons honey /Stevia/Agave to sweeten
- 1 glass red wine
- salt
- pepper
- 1 handful fresh basil
- 1 handful fresh thyme
- 5 1/4 cups mushrooms
- 2 tablespoons tomato puree
Method
- Heat a pot and add a large splash of olive oil. Peel and finely chop the onions, adding to the pot. Stir occasionally until the onions become translucent. If necessary, turn down the heat to avoid the onions from burning.
- Add the minced beef and allow to brown. Do not break up the meat too much so as to leave some nice meatball like chunks.
- Before the meat is completely browned and there are still some pinks bits, add the passata. Fill the passata container halfway with water and add to the pot. Add the tomato puree.
- Stir and leave everything and leave to simmer for 5 minutes. Mince the garlic and - if desired - chop the mushrooms. Add the sweetener, mushrooms, garlic, herbs, pepper and stock cube (as well as salt, if needed) to the pot, stir well and leave the tomato sauce to fry down and reduce. This should take approx. 30 minutes.
- Ten minutes before the tomato sauce is ready spiralize the courgettes and fry in a little olive oil for a few minutes, seasoning with a little salt and pepper. Remove the courgettes before they start to produce any water, setting aside.
- When everything is ready then plate up, adding any toppings of your choice. Then finally taste and delight in the awesome-ness of this delicious tomato sauce.
