A quicker weeknight mince sauce, separate from the long-cooked Bolognese.
New cookbook version · Serves 4–6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 500 g beef mince
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 800 g crushed tomatoes
- 100 ml water
- 1 tsp dried oregano
- ½ tsp salt, plus more to taste
- Black pepper
- 400 g pasta
- Parmesan
Method
- Soften onion in oil for 5 minutes. Add garlic for 30 seconds.
- Add mince and brown thoroughly, breaking up lumps.
- Stir in tomato paste for 2 minutes. Add tomatoes, water, oregano, salt and pepper.
- Simmer partly covered for 25–35 minutes, stirring occasionally, until thick and the mince is cooked throughout.
- Cook pasta until al dente. Toss with sauce and a little pasta water if needed. Serve with Parmesan.