Purfylle: Cooking for an Army of Two - Part 1 - Pasta Sauce

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Monday, 8 September 2014

Cooking for an Army of Two - Part 1 - Pasta Sauce

pasta sauce flavours paprika parsley oregano bay leaves pepper garlic
sweet paprika parsley oregano bay leaves pepper garlic

Pasta Sauce



Ingredients

  • 2 large onions
  • 2 small carrots
  • 1 purple carrot
  • salt to taste
  • sunflower oil for frying
  • 1-2 cups of celery
  • 1 kg beef mince
  • 750 grams of pork mince
  • sweet paprika, parsley, oregano, bay leaves, pepper, garlic to taste
  • 300 grams of tomato paste 
  • 2 1/2 kgs of tinned tomatoes (or 6 normal sized cans)
  • worcestershire sauce to taste
  • vegies - green beans, mushrooms, peas - whatever takes your fancy (or needs to be used up)
  • light soy sauce
  • 3 caddy spoons of raw sugar (somewhere between a tablespoon and large teaspoon - it's the spoon that lives in my sugar bowl)
  • 1 cup of port

pasta flavour base onion and carrot fry up

Add diced onion and carrots to your pot with a splash of oil, a sprinkle of salt and fry.

frozen celery for extra flavour

Add celery to the flavour base fry up. Mine was frozen because I find freezing celery is a good way to keep it. This was maybe a cup and half. Sorry about the steamy image.

beef and pork mince

 Once the pot is back up to temperature and frying again add the meat a bit at a time so the pot stays hot. 

fry the beef and pork mince

 Fry the meat until cooked.

pasta sauce herbs

Throw the herbs in. 

tomato paste

 And the tomato paste. Give the tomato paste a chance to cook a bit. 

giant tin of tomatoes

  Add the biggest tin of tomatoes you have ever seen - or 6 normal tins.


tinned tomatoes

 Let it cook for a few minutes.

lasagne sauce

 Check the flavour.

correcting the flavours

Find it's really bland and add the worcestershire sauce you forgot to add after the meat had finished frying.

pasta sauce

About that much.


add flavour

Add the vegies - fresh green beans is what I had in the fridge.

green beans pasta sauce

 Add more worcestershire sauce because it still doesn't taste right.

add flavour
Yes, I realise this is the third photo, but I didn't measure so this is the only reference I can offer you for how much I used. 

And more oregano - fresh from the garden.

fresh oregano

 And more dried oregano.

oregano pasta sauce

I also added a splash of soy sauce (Chinese) and a splash of light soy sauce (Japanese) - usually I just use the light soy sauce but this was such a big pot I used the stronger soy sauce first. It adds depth of flavour and saltiness.

Correct any twangyness with a bit of sugar a spoon at a time - there's some scientific whats-it-ness to adding sugar when cooking with onion and tomato, it works, I don't care what the reason is.

Oh yeah, I added some port at some point because I was out of red wine, which meant I probably didn't need to use as much sugar as I might have otherwise.

Simmer for 10-15 minutes or whatever to let all the flavours develop, check it tastes good and your done.

Make lasagne.

Freeze the rest. I got 5 meals to freeze and the lasagne will feed the 2 of us at least another 3 huge meals. That's 16 very generous serves all up and 7 nights I'm not going have to do any real cooking.
What's your favourite freezer meal?

freezing pasta sauce


2 comments:

  1. excellent! this looks great. i have just put up home made worcestershire sauce. am hoping it turns out well after the steeping period.

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    Replies
    1. That's so funny because I totally got distracted by your worcestershire sauce recipe whilst commenting on your Sunday shot. I even asked hubby about tamarind! I'm heading over to read it properly now that I have the time.

      Here's the link to Sherry's sauce if anyone was wondering. http://sherryspickings.blogspot.com.au/2014/11/home-made-worcestershire-sauce-add-fish.html

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