I made this up on the spot, but its not especially original. Just big and yummy. It's essentially our regular pasta sauce with extra stuff, done in a Dutch oven and then baked a bit. I think you could also this with just about any tomato-based pasta sauce.I used:
- three small onions
- 6 large button mushrooms
- about 1.2kg of minced beef
- 3 medium carrots
- 2 medium zucchini
- 2 celery stalks
- 1 red capsicum
- 1 green capsicum
- 1 small head of broccoli
- three cans of crushes tomatoes in thickened sauce
- half a punnet of 'snacking' tomatoes (mini romas)
- 1 tbsp tomato paste
- fresh basil & parsley
- salt & pepper
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| After reducing and serving out |
To make:
- Cut the broccoli into florets. Halve the little tomatoes. Dice everything else.
- Turn on the oven to 375F/180C
- On the stove top, heat olive oil in the base of your Dutch Oven.
- Fry onion till softened.
- Fry mushrooms.
- Add beef and stir till browned.
- Add the rest in this order, stirring each through and letting them collect heat:
- carrots, zucchini, celery and capsicums;
- broccoli (cook/stir till bright green);
- cans of tomatoes and tomato paste.
- Chuck in the little tomatoes and herbs and season to your liking.
Other possible seasonings: a slosh of red wine and/or Worcestershire sauce, beef stock or stock cube, a fat pinch of brown sugar. - Bake in the oven for 20-30 mins. Check for burning tops, but use your judgement if you need it to take longer. If your sauce is very wet, leave the lid off while in the oven.
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| Nice big bits of veggies for Bub to find. |
