My son's home economics task was to prepare a sauce to pasta, rice or potatoes. Bob wanted to prepare a vegetable, ground beef and tomato sauce, which turned out to be a really tasty! I normally spice up my "bolognese sauce" with plenty of garlic, chilies, herbs and mirepoix, but my son decided to add also 2 teaspoons of smoked Spanish paprika powder. It really made a big difference favour-wise. My husband said that Bob sauce outperformed my typical bolognese sauce. 🙈🙉🙊 I take this as a compliment; after all I taught my children how to cook!!! #ISV #homeeconomics
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| Add in ground beef when your veggies are getting soft. |
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| If you like garlic, crush in some. |
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| Wash, peel and finely chop the vegetables. |
Ingredients:
- 2 tbsp of extra virgin olive oil
- 2 carrots
- 3 small onions
- 1-2 gloves of garlic
- 1 courgette
- 500 g sieved tomato puree (passata di pomodoro)
- 140 g concentrated tomato puree
- 2 tps Spanish smoked paprika powder
- Salt & black pepper to taste
- Chili flakes
- 400g farfalle pasta
- 100 g parmigiana cheese
- 1/3 cup of chopped flat leaf parsley
- Wash, peel and finely chop the vegetables. Use a food processor, if you like.
- Pour some evoo on the pan and start frying the vegetables for 8 minutes or so.
- Add in ground beef and keep on stirring for another 8 minutes.
- Add in the tomato purees and spices.
- boil pasta until al dente, and drain
- mix the pasta with the sauce and the cheese
- Sprinkle over the dishes some flat leaf parsley, evoo and parmigiana flakes
Serve hot!