Okay this is the best pasta sauce ever, for real no kidding- its my favorite. I eat it all the time at least twice a week.
The recipe is my dad's own creation of sauce bolognese but waaaaay richer.
I loved it when I was small and I still do, you can vary as much as you want, just use whats in you fridge at the moment.
It takes some time to prepare it and best is if you have enough time to let it cook like at least 3hrs. the longer the better !!!!
DADDYS PASTA SAUCE:
WHAT YOU NEED:
-GROUND BEEF at least 250g for like 3 portions i like to make more and freeze it in little bags
-ONIONS you can use red ones if you like theyre kinda softer in their taste
-CARROTS
-OLIVES black or green doesnt really matter
-CAPERS ( leave em out if you dont like em but I think they bring the right taste into the sauce so I cant live without em)
-LEEK not too much just a few slices of the white part
-CELERY
-OLIVE OIL
-HERBES- OREGANO AND HERBES OF THE PROVENCE
-SALT+ PEPPER
-TOMATO PUREE
-GARLIC
-TOMATO PASTE
So what you do is slice the onion into VERYVERY small cubes they gotta be as small as possible cause you want to make the sauce homogene and no one likes onion chunks in their sauce.
so you put it with some olive oil into a big jar and roast em until theyre soft and just a tiny little bit brown ( that birngs the taste but pleaaaase dont burn em- not good)
then cut the carrotts into tiny pieces, just like the onion, do the same with the leek and the celery
The pieces shouldnt be bigger than my carrot on the picture......
Now add the beef
be aware that if you mix it too fast the beef wont roast completely so let it have its time and be patiend, its gotta be brown all over !!
best is if you make it very tiny with your cooking spoon....
add some white wine not too much just maybe half a glass, then add the tomato paste( use looooots of it!! i didnt had it when i was doing this sauce but the meat and the onions gotta be red!)
,salt and pepper and the herbes + capers. dont forget the garlic!
Through in the carrots, the celery and the leek.
On this picture you just see the carrots cause when i did the sauce there was no celery or leek in my fridge, it does taste different and the more stuff you put into you sauce the better it tastes
add the tomato puree ( you can use fresh tomatoes as well, peel em and put em into a mixer to get puree), now let it cook for at least hm i would say half an hour but more time is better cause the longer you cook it the softer and richer it gets
when its done the sauce shouldnt be too flowing but more like a compact texture.
basically thats all you have to do, eat with spaghetti or penne or whatever you like most.....
hope you try cause its reallygood <3
