Time for a classic…
Variant of a recipe found in The Virgin Student Cookbook (Beverly LeBlanc): I basically tweaked the veggie quantities, and added some chilli sauce to give the sauce a little extra twist (the original recipe used wine, which we don’t have in the house).
The H isn’t a fan of chilli, so this is just a teensy bit spicy–if you like your food hotter than that, you might want to throw in extra chilli garlic sauce.
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 300g minced beef
- 1 tablespoon plain flour
- 2 cans (800g) chopped tomatoes
- 1 tablespoon ketchup
- 1 tablespoon chilli garlic sauce (I used Lee Kum Kee’s, which has the advantage of being mild. Your milage might vary here)
- 1 teaspoon mixed herbs
- dash of salt
- dash of pepper
- Chop up the carrot and the onion into smallish pieces.
- In a large pot, put the olive oil, the carrot and the onion on medium heat, and let everything fry for about 8 minutes, until the carrot is tender.
- Chop up the garlic very finely; add the beef and the garlic, and stir in until the beef is cooked (a few minutes).
- Sprinkle the flour over the beef, and stir it in until it’s been absorbed by the mixture.
- Add the canned tomatoes with their juice, the ketchup, the mixed herbs, the chilli garlic sauce, and finally salt and pepper to taste. Stir in everything.
- Put heat on low setting and let the whole thing simmer for about 20-30 minutes, until the extra liquid has evaporated and the sauce has become thick.
- Serve with pasta and grated cheese.
- Spaghetti with minced meat sauce, redux
- Ga kho gung: braised chicken with ginger
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