Easiest Way to Make Ultimate My Mum's Meat Sauce

Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Quick My Mum's Meat Sauce. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from My Mum's Meat Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mum's Meat Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Mum's Meat Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My Mum's Meat Sauce estimated approx 1 hour 20 mins.

To get started with this particular recipe, we must prepare a few components. You can cook My Mum's Meat Sauce using 8 ingredients and 4 steps. Here is how you can achieve that.

This is based on the Bolognese sauce recipe used by many mothers in the UK to feed up a family, dolloped on top of a pile of spaghetti. This is how my mother made hers...but I like to have it with macaroni or with homemade gnocchi, sprinkled with freshly grated parmesan (yum)

Ingredients and spices that need to be Make ready to make My Mum's Meat Sauce:

1. 400 grams minced/ground lean beef
2. 1 finely chopped onion
3. 2 small cloves garlic, finely chopped
4. 2 pinch mixed herbs
5. 2 can Italian plum tomatoes
6. 2 tbsp tomato puree/ tomato paste
7. 1 beef stock cube (eg OXO)
8. 2 dried bay leaves

Instructions to make to make My Mum's Meat Sauce

1. Heat a large saute pan, and add the mince beef with the onions and garlic, and break up the meat with a spoon while it browns.
2. Add the herbs and the bay leaves, followed by the tins of tomatoes (but don't discard the cans yet! half fill each one with water and swoosh around to get the extra tomato juice and pour that in the pan too)
3. Add the tomato puree, stir it in then reduce heat and simmer gently for an hour, stirring every now.and then and topping up with a splash of water if it gets too dry and breaking up the tomatoes
4. Remove the bay leaves, season with salt and pepper and either use straight away or put in the fridge to heat up the next day, when it will be even tastier :)

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