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Simple Vegetable Packed Meat Sauce


  • Author: Matthew Phelps

Description

A vegetable packed meat sauce, versatile for all sorts of uses, and good for you!


Scale

Ingredients

  • 2 tbl olive oil
  • 1 tbl butter
  • 1 red onion, diced
  • 2 large carrots, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, minced
  • 500 g beef mince
  • 500 g pork mince
  • ½ cup red wine
  • 2 x 400 g tins whole ripe tomatoes
  • 1 tbl tomato paste / puree
  • 1 tin lentils with liquid
  • 3 large zucchinis, grated
  • 2 cups beef stock
  • ½ cup whole milk
  • ½ cup fresh parsley, chopped finely

Instructions

  1. Place a large dutch oven on a medium heat, and add olive oil and butter.
  2. Once the butter begins to foam, add in the meats, breaking into small pieces. Allow to break apart and cook until liquid comes out of the mince. Brown for a further 5 – 10 min, until liquid disappears.
    TIP: Listen to the meat, as it will go from a bubbling sound in the liquid, to a frying noise once the liquid cooks away.
  3. Remove meat from pan with a slotted spoon into a bowl. Put aside.
  4. Add onion, carrot and celery and cook over medium heat for around 5 min, or until beginning to soften. If pan is too dry, add a little more olive oil.
  5. Once vegetables begin to soften, add in garlic and zucchini and cook away until the liquid cooks away.
  6. Add tomato paste and cook away for a few minutes.
  7. Add in wine, allow to cook away until wine becomes syrupy.
  8. Add tin of lentils, including the tin liquid, the meat, including any juices that have run off, and the stock, bringing up to the boil.
  9. Turn down heat to lowest possible, and put on a lid.
  10. Simmer for 1.5 to 2 hours, stirring regularly. If liquid is evaporating too quickly, top up with a small amount of water.
  11. Remove lid, add milk and stir in thoroughly. Simmer away for a further half hour with lid off. If sauce is becoming too thick, add in a small amount of water.
  12. Once thick and viscous, season to taste with salt and pepper, and add parsley in to finish.

Notes

  1. Make sure to use whole tinned tomatoes. Avoid the diced ones, as the tomatoes that are rejected for the whole tinned for their quality generally end up in these.
  2. This sauce can be served immediately, with leftovers able to be frozen.
  3. Sauce can be served with pasta or noodles, or used in lasagnes and other dishes. 
  4. To further use, you can always add in spice mixes, beans, etc for burritos, chilli con carne, etc.
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