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LOCATION: Recipes >> Pasta Sauces >> Sauce 02

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1 dessert spoon oil
1/2 onion
3 cloves garlic
2 rashers bacon (smoked or unsmoked)
1/2 RED capsicum (sweet pepper)
a generous handful of mushrooms
1 lb minced beef
1 tsp sugar
1 can chopped tomatoes
some tomato paste
1 dessert spoon mixed herbs
some parsley

Chop the 1/2 onion reasonably finely. Peel the garlic cloves and
mash them with a fork (well, that's what I do!). Heat the oil in
a pan until a bit of the onion sizzles in it, then add the onion
and garlic. Stir while it softens a little. Cut the bacon up into
pieces about 1cm square (ish!), and drop into the pan. Let the
whole lot sit, with the odd stir to even things up, for a couple
of minutes until the bacon is obviously not raw. Add the capsicum
and mushrooms (chopped reasonable small and thin, respectively)
and give them a few moments of heat. Add the mince and stir it
around so that it all comes in contact with the bottom of the pan
at some point. Let it bubble for a couple of minutes in its own

Now throw in 1 dessert spoon mixed herbs, and a bit less of parsley
and stir in thoroughly. Add the can of tomatoes and stir in
thoroughly. Throw in the sugar and season with salt and pepper (I
use just less than a tsp of each.) Stir thoroughly.

Leave it bubbling (not vigorously boiling!) for about 1 1/2 hours
with the lid on the pan at an angle so as to let out some steam.
The aim is to get a reasonably thick, creamy consistency.


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