Red Pasta Sauce
Created on 2018-11-19 Last updated on 2018-11-28
|200||g||onion||about 1 large one|
|140||g||tomato paste||about 2 to 4 table spoons, to taste|
- 1 handfull mushrooms
- 1 piece paprika
Cut paprika and mushrooms: Chop and set aside the paprika and the mushrooms. Do these first, because they survive laying around the longes amount of time (should you get distracted).
- 2 cloves garlic
- 1 piece chilli pepper
Chop garlic and chilli: Finely chop the garlic (peel it first?) and chilli. You can put them aside in the frying pan and let them wait there.
- 100 g spinach leaves
Wash the spinach
- 200 g onion
Chop the onion: Peel and chop the onion. I like using fairly large chunks so that it stands out as sweeter chunks in the result, but if you'd like it to almost dissappear and only add a tone of savory then chop it as finely as possible.
- 2 tbsp olive oil
Fry the garlic and chilli: Start up the frying process with the garlic and the chilli so that they begin giving off some of their awesome fragnance. Be careful though, garlic easily burns, and the taste of burnt garlic penetrates everything and is really hard to get rid of, so it's better to err on the side of caution and fry it too little rather than too much. Also note that I like using really good nonstick pans and not adding excess fat, so even though I don't, you might want to add perhaps a tablespoon or so of butter or olive oil for this step.
- 400 g minced meat
Add minced meat and onion: Fry untill meat is brown. If you've started higher I'd turn it down to medium heat at this point.
Add shrooms and paprika
- 400 g chopped tomatoes
- 140 g tomato paste
Add the chopped tomatoes and paste: Stir it in
- 1 tbsp basil
- 1 tbsp oregano
- 2 tsp black pepper
- 1 tbsp salt
Let it simmer: Let the tastes soak in. Remember to occationally stir so that it doesn't burn at the bottom.
Stir in the spinach: Adding a fistfull at a time, watch how spinach like other leafy things simply seems to dissolve and don't fill up space at when it's added to a warm mass.