|per 100 g||Total Recipe|
|Gross weight||100 g||1217 g|
|Energy||534 kJ / 128 kcal||6490 kJ / 1553 kcal|
|Sat. fat||4 g||39 g|
|Unsat. fat||5 g||61 g|
|Fibre||2 g||15 g|
|Salt||283 mg||3443 mg|
339 gBeef - Mince
51 gTomatoes - pureed, canned
38 mlOlive oil
4 gChili pepper
4 gItalian Seasoning
2 gBasil dry
1.2 kgTotal recipe weight
Preheat the oven to 220°C / 428°F)
Remove the green stem from the tomato`s and cut them into quarters.
Cut the carrot into small pieces.
Place the carrots and the tomato`s on a flat oven tray and drizzle with a little olive oil.
When the oven is 220°C roast the tomato`s for 10 - 15 minutes.
The tomato`s need to be soft and some black spots will ad a nice roasted flavour to the sauce.
Cut the onion into small 1/2 cm cubes.
Chop the leek into 1/4 rings and the chili pepper into 1/2 fine rings,
Preheat a pan on medium heat and add a little olive oil.
Sweat the onions until they get glazed.
Add the minced beef and simmer until almost cooked.
Add crushed / chopped garlic, the chili pepper and the tomato puree, stir until it is well mixed.
Now your ingredients are coming together and you can add the Italian mix, dried basil and the paprika powder.
Finally add the roasted tomatoes and the leek and leave to simmer for 10 - 15 minutes.
Add pepper and salt to taste.
Serve with pasta.
This sauce can be used for lasagne bolognese as well.
Garnish tips: grated cheese, roasted pinetree nuts, deep-fried kapers, fresh basil, and more.
Add some sugar to round the flavour.