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) Continue reading
I was cooking some mostaccioli pasta yesterday and needed to prepare a red meaty sauce. The cornerstore had no basil left so for a moment I was concerned about the outcome.