|This pic is to cool you down - Liz took it yesterday|
450g Lean Beef Mince
1 medium to large onion
3 large cloves of garlic (actually I use more as I love the sauce to be garlicky)
2 - 3 tbsp Extra Virgin Olive Oil
1 tin (410g) Tomato Puree
½ tin chopped peeled tomatoes
1 tsp each of dried Basil, Marjoram, Thyme (fresh is better if available)
3 Bay leaves
Ground black pepper
½ Cup red wine
salt to taste.
Optional: 4 or 5 mushrooms sliced and cooked in butter.
Heat the olive oil in a heavy bottomed saucepan until nearly smoking. Remove from the heat.
Chop the onion finely, crush the garlic and add to the oil. Return the pan to a medium/low heat and cook the onions until nearly transparent. Add the herbs and black pepper, stir and simmer for 2 minutes. Add the beef mince, stirring and breaking up any lumps. Cook until the mince is browned right through.
Add the wine, tomato puree and tomatoes, bring to the boil, turn down the heat and simmer for ¾ hour.
At this stage I frequently add the cooked mushrooms and stir in.
Add salt to taste
As a variation you can also add a little Cayenne Pepper or Chilli Powder with the herbs.
Tip. The above will easily serve four, but if you happen to be single or living alone, divide the sauce up into containers (I use old plastic margarine containers) and freeze. The sauce will keep well and can be defrosted and used at a later date.