So, not exactly a Welsh classic, but a very firm family favourite in our house and made with Welsh Beef Mince!
This is my classic recipe, but I often change it depending on what I have in the fridge, by adding chopped celery, mushrooms or cherry tomatoes.
By adding more veg you’re also getting in some extra ‘healthy’ foods for the little ones, and it also bulks it out to make it go that bit further, which is helpful when you have very greedy growing boys. I hope you enjoy it as much as we do.
Serves – a family of four (with left overs)
Preparation time – 10 minutes
Cooking time – 1 hour 10 minutes
Little helpers – Measure out the ingredients and breaking up the mince with a wooden spoon
Tablespoon olive oil
2 cloves of garlic pressed or cut up finely
1 onion cut finely
500g Beef Mince
Splash of wine (optional)
300 ml beef stock
400g can of chopped tomatoes
1 carrot finely grated
1 pepper cut up finely
1 Tbsp. tomato puree
Splash of balsamic vinegar
1 Tbsp. dried oregano
Salt and pepper to taste (I skip the salt for very little ones)
300 – 400g uncooked linguine (depending on appetite)
Put the oil in a heavy set saucepan on a medium heat. Add the onions and fry gently for 5 minutes or until soft, giving them the occasional stir. Then add the garlic and cook for another 2 minutes. Then add the mince, breaking it up with a spatula or wooden spoon and cook until browned, it should take about 3 – 4 minutes.
Add the pepper, grated carrot, chopped tomatoes, tomato puree, stock and the splash of wine and stir together. Add a splash of balsamic and salt and pepper to taste. Bring to the boil and then simmer with the lid on for about 60 minutes, or until the sauce is nice and thick. (If you wanted it quicker, you could serve after about 30 minutes, but use less water c.200ml instead). By leaving it for the full 60 minutes the flavours will develop and improve.
When ready, boil the kettle for the pasta and cook according to the packet instructions. Once cooked add to the sauce, stir through and serve in bowls. Top with Parmesan cheese.