400 gr minced meat (half and half)
Flour to thicken the sauce
1 cube of meat stock
1-2 cans of tomato sauce (or baked beans in tomato sauce)
A few splashes of soy sauce (can be omitted if you’re allergic to soy)
2 dl water
3 cloves of garlic
Salt and pepper to taste
Pasta of your choice
- Chop the onions finely, it helps if you have a Nicer Dicer or an Alligator (I have an Alligator and I love it!)
- Heat up a pan with high edges until it’s very hot
- Melt the butter and fry the onion in it until it’s got a nice brown colour and the liquid is gone.
- Put in the minced meat (I use one that is 60 % beef and 40% pork since it’s cheaper, but you can of course use only pork or beef if you don’t eat either pork or beef.) and fry it until it too has got a nice brown colour and there are no raw bits. Let the liquid evaporate!
- Put in some thickening. This is individual: if you want a thick sauce then you use a bit more and if you want a thin sauce you put in only a bit. I prefer a thin sauce since I can make it last longer.
- Press in the garlic cloves (or garlic powder) along with the rest of the ingredients (except the pasta of course) and stir until well mixed.
- Season it to taste.
- Turn down the heat to low and let it simmer while you cook the pasta to perfection.
- The sauce only gets better if you allow it to simmer for a while.
If you’re allergic to any of the ingredients, then substitute them:
- Tomatoes – ajvar relish
- Soy sauce – omit, it’s only in for the colour anyway
- Onions – carrots
The recipe can be made vegetarian by using soy minced meat and vegetable stock instead of the beef one.
You can make the recipe even cheaper by lessen the amount of meat, which is the most expensive part of the recipe, and substitute it with 2 large, grated carrots instead and not even taste the difference.