Throw-it-in-the-pot ragu

This pasta sauce came out of necessity – I had a wee bit mince leftover from making meat loaf and had to find something to do with it. I’m not a huge fan of mince, if I’m honest – too many dinners of badly cooked mince I’m afraid. But I have high hopes that the gentle cooking of the mince, and simmering of the sauce for several hours, will result in tasty, succulent beef.

I finely chopped the vege – three onions, four mediums carrots – in the hand blender and cooked in a non-stick pot with a little Fry Light and a splash of water. I added six cloves garlic, crushed, and three handfuls chopped mushrooms.

While this was cooking a gently browned the mince – about 600g.

When the vege were cooked through I added the mince and mixed. I then added a can of chopped tomatoes and passata. I added a little water, used to rinse out the tomato containers. And I added 250ml white wine – these are the only Syns in the dish.

I added spices to taste – dries basil, fennel seeds and black pepper – and simmered for three hours. The sauce reduced and thickened, and the resulting sauce smelt fabulous. Tonight’s dinner will be the taste test!

This entry was posted in Beef, Mains, Meat, Slimming World recipes and tagged , , , , . Bookmark the permalink.

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