Fettucine with red sauce

This isn’t the best shot, trust me it tastes better than it looks. So I’ve learned that there are different variations of the bolognese sauce. In order to avoid erroneous practises, I prefer to call it red sauce or meat sauce.

Not really much to write about here except for the combination of ingredients I used. They are:

• 500g minced beef, low fat kind
• One tin of peeled tomatos (I wanted to use fresh)
• 100mL of tomato paste
• Dried basil (fresh basil is out of season)
• Dried oregano
• Cracked black pepper
• Salt
• Sugar
• White wine (not red, it’s a secret)
• diced onions
• olive oil (this ingredient adds to the controversy)

Mix it all up in stages (how I do it) or all at once (for faster results). Keep an eye on the pasta as cooking time depends on the pot, the amount of water etc.

So there it is, my version of red beef mince sauce. Not my favourite of the pasta/sauce combinations but certainly takes care of hunger for at leat 5 hours. I usually like white sauce with fettucine and red sauce for rigati/mostaccioli pasta.

I’ve experimented with different ingredients in the past such as, adding celery and carrots to the mix. Not the best idea in my opinion as it makes the sauce way too sweet. You might ask why I added sugar but this is just advice I once heard about sugar neutralising the acidity of the tomatoes – it’s only a teaspoon by the way. I have also heard of mixing beef with pork mince. As much as I respect this idea, it doesn’t entertain me enough to try it.

So, how do you do your sauce and do you have any tips or advice on how to make this dish even better?