Here we go again. It’s nearing the end of the month, which means salary is not up for another week and using up all the food in the fridge, freezer and pantry is a must.
And right now, I only have the following that will sustain our hunger: minced meat, canned tomatoes, and pasta. The makings of a Bolognese sauce. Trouble was, these were the only ingredients we have available. Oh well, what the heck, I can still make a good pasta without the other trimmings. Off we go…
500g minced meat
4 250g canned tomatoes
Chopped onions, as much as you want
500g pasta, cooked
Dried herbs of your preference
Salt and pepper to taste
1) Heat a wok or pot with 3 tbs. oil. Once hot, cook the meat first until lightly brown.
3) Add a little bit of salt and pepper and the dried herbs of your choice. I find that when meats are seasoned separately from the sauce, it enriches the sauce’s flavor and adds depth. (Blah, blah, blah)
4) Lower the heat to the lowest possible and add the canned tomatoes. Let it simmer for 20 minutes.
5) Extra: I added my leftover mascarpone just to give it that hint of creaminess. This is optional. If you don’t have mascarpone, you can use cream or any other cheese.
6. Pour the cooked sauce into the pasta, carefully mix so as not to destroy your beautiful pasta.
Serve and share. Or not.