Saturday, 12 November 2011
Sun-dried tomato beef sauce
One of the first things that my mother taught me to make - or the first dish that I internalised - was spaggy bol. It's not spaghetti bolognese, the real thing, the way the Italians make it; I highly doubt that they put julienned carrots in theirs, or use quite so much Lea and Perrins. But it's bloody good. Having said that, it can be improved upon.
The man puts red wine in it. And more Lea and P. And sun-dried tomatoes. And he likes the mince to be in big lumps - or does he? Maybe that's just how it ends up. And slow-cooked in the Le Creuset in the oven. And not on spaghetti. Because spaghetti is a recipe for white-shirt-death.
Today I'm making something mincey and red and (according to the man's mother) 'oh my god Elisabeth garlic'y - but I can't even call it spag bol. It's just going to be hearty and pleasant on something starch-related. Here it is.
Stuff To Put On Stuff What Is Beefy And That
You Will Need: Chopping board; chopping knife; vegetable peeler; cheese grater; casserole pan; teaspoon; wooden spoon/spatula; oven gloves
1 jar of sun-dried tomatoes in olive oil
400g beef mince
(small lump of steak, thinly sliced (leftover from the other day))(optional) (lots of brackets)
half bulb garlic
half bottle red wine
Lea and Perrins
1) Preheat the oven to 150 degrees C.
2) Heat a few teaspoons of oil from the jar of tomatoes in the casserole. Finely chop the onions and garlic; into little squares, or half-rings if preferred. If you have some, finely slice the steak.
3) Fry the onion and garlic on a high heat for about 2 minutes, then turn the heat down. Add the mince and steak if using, and turn over until it's all brown on the outsides, more or less. Add more oil from the jar if needed. Turn the heat down some more.
4) Add half a jar of sun-dried tomatoes, draining them on the side of the jar with the spoon as you go.
5) Grate the carrot on the cheese grater. Add to the pan. Stir.
6) Slosh generously with Lea and P; add the wine. Spooge generously with tomato purée. Stir.
7) Bring to a simmer, then take off the hob and put in the oven.
8) Every hour or so, take the pan out, give it another stir and add water if needed to re-cover the ingredients.
9) Boil/roast starch of choice to serve. Blob. Nom.