This versatile sauce is suitable for feeding to a paste, climbing, and simply delicious with potatoes, too. Of course I'm not suggesting that the classic recipe, but as a variant of the preparation of the fact that there is always at hand at home in the kitchen, but that it turns out not less tasty.
INGREDIENTS
Carrots -2 pcs. (100g)
Celery - 50g.
Onion 1pc. (50g)
Stuffing -500gr.
Vegetable oil -3-4st.l.
Tomato paste -2st.l.
Sol -1 / 2ch.l.
Black pepper - to taste
Bay leaf -2pieces.
Water -500ml.
Step by step recipe for cooking
To get started all prepare. 2 medium carrots weighing approximately 100 grams and 2 celery weighing approximately 50 g, we will cut into small cubes. One bulb will cut into cubes.
Cook best in a thick pan, I'll cook in a cast iron frying pan today, I like to cook in it, because the strong heating during cooking does not require it, and after switching off the finished dish is long hot. All this thanks to the heat capacity of iron.
The pan pour vegetable oil 3-4 tbsp a good warm up and immediately put the onion, carrot, celery and fry until tender vegetables over medium heat. Now add 500g minced, any I have mixed. Fry together before evaporation of the liquid and light rosy tried split spoon minced into small particles. By the time it takes 5-6 minutes.
Now add 2 tbsp tomato paste, bay leaves, black pepper and half teaspoon salt Fill 500ml hot water. cover with lid as boils diminish at the very minimum the fire, the sauce should not boil too, and should be languishing, so prepare 1.5-2 hours. During cooking, you need a few times to mix.
Pasta sauce ready within 1.5 hours for climbing must also leave for 30 minutes to evaporate the liquid.
If you like the recipe - Put the class, share on social networks or send a comment. Your feedback - the best reward for me 😘 😘 😘
Details and cooking detail you can see in my very brief video below.
Bon Appetit!