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Velvety Meat Sauce

Velvety Meat Sauce

A meaty sauce with a hint of tomato and spices, long slow cooking gives this a rich taste and texture.

Makes a generous 4 cups; enough to sauce 1 pound pasta

  • 1 onion (5 ounces), peeled and cut into chunks
  • 2 cloves garlic, peeled
  • 2 ribs celery (6 ounces), trimmed, strings removed with a vegetable peeler and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 pound ground beef (15% fat works well)
  • One 14-ounce can diced tomatoes with liquid
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 ½ teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 carrot (2 ounces), grated
  • Sea salt and pepper

  1. Fit the chopping blade into the work bowl. Add the onion, garlic, and celery and chop at speed 7 for 5 seconds. Switch over to the mixing blade and scrape down the bowl. 
  2. Add the olive oil. Remove the measuring cap from the lid and cook at 100 C on speed 1 for 5 minutes. Scrape down the sides of the bowl.
  3. Crumble the ground beef into the work bowl and cook at 100 C on speed 1 for 5 minutes with the measuring cap still removed. Tilt the bowl and spoon off as much of the fat as you can. 
  4. Add the crushed tomatoes, tomato paste, sugar, oregano, basil, grated carrot, and salt and pepper. Replace the measuring cap in the lid and cook at 90 C on speed 1 for 20 minutes.
  5. Serve with spaghetti or rigatoni, passing Parmesan cheese separately.

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