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- Sauce that will act as a base for Lasagne and Pasta Dishes
Serves/Makes:10 servings of lasagne
- 2 lbs (.9 kg). very ripe tomatoes (Roma if possible), chopped
- 1 cup (225 ml) canned tomatoes (Italian variety)
- 1 sachet tomato paste (salt reduced)
- 1 can tomato soup (condensed)
- 2 quarts (1900 ml) beef stock
- ground black pepper
- 1 tsp (5 ml). sea salt
- 1 dash of Worcestershire sauce
- bay leaves
- 2 stalks celery
- 2 peeled medium sized carrots
- 4 button mushrooms, wiped clean with a soft cloth
- 1 large red onion
- 2 cloves (or more) garlic, crushed
- 1 tbsp (15 ml) good quality olive oil
- 2 lbs (.9 kg). best minced beef steak, cooked and drained of all fat
- Peel fresh tomatoes and remove core and seeds; chop.
- Chop canned tomatoes and reserve the juice(make sure any skins are removed).
- Chop the celery and carrots into small cubes.
- Mince onion.
- Finely slice the mushrooms.
- In a large solid based saucepan or frypan (I actually make this in my pressure cooker)heat olive oil over a low heat; add the chopped onions and garlic and saute until transparent, not browned.
- Add the chopped fresh tomatoes, chopped canned tomatoes, tomato paste and the can of condensed tomato soup, and juice from the canned tomatoes; simmer for approximately 10 minutes stirring all the time.
- Add the chopped celery, carrots and mushrooms, and the bay leaves.
- Add the beef stock and gently bring contents to a rapid boil; lower heat and add the Worcestershire Sauce, ground black pepper and sea salt.
- If using a conventional saucepan or frypan, cook over a low heat for at least 1 hour more if time allows, the longer the cooking the deeper the taste.
- If making into a lasagna or bolognais sauce, add the minced beef and allow to heat through.
- I have used this recipe for many years and have passed it on to numerous friends - even my Italian friends admit its good (and they are not being kind!!)
Depending on the season tomatoes can be 'watery' and with this sauce an allowance must be made - ideally the sauce without the meat should be the consistency of thick cream.
I find that the sauce is best used the following day after being refrigerated overnight.
It can be successfully frozen for up to 6 months.
Serve over freshly cooked pasta with loads of parmesan cheese and crusty bread or turn the sauce into a large serving of lasagna.
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