Multi-Purpose Beef Sauce
A highly versatile meat sauce that you can adapt for multiple uses
Equipment
Ingredients
- 1kg (2lb) Good Quality Ground Beef
- 6g (1tsp) salt
- 2g (½tsp) Black Pepper
- 30g (1oz) Olive Oil
- 90g (3oz) Plain Flour
- 300g (10oz) White Onion
- 20g (4 Cloves) Garlic (Chopped and Crushed)
- 75g (2½oz) Balsamic Vinegar
- 300g (10oz) Grated Carrot
- 200g (7oz) Celery (Finely Chopped)
- 500g (1 Pint) Chicken Stock
- 90g (3oz) Tomato Puree
- 400g (14oz) Canned Chopped Tomato
- 45g (3tbsp) Light Soy Sauce
- 45g (3tbsp) Worcestershire Sauce
- 8g (2tbsp) Fresh Thyme
- 5 Bay Leaves
- 1 Litre (2 Pints) Water
- 30g (1oz) Unsalted Butter
Instructions
- Pop 1kg of Ground Beef in a mixing bowl and season thoroughly with 6g of Salt and 2g of Black Pepper
- Place 15g of Olive Oil in a large thick-bottomed frying pan on a medium heat, then throw in the Beef when it has reached a temperature hot enough to sizzle
- Fry the Beef until the moisture has boiled off, and the meat has become slightly golden, then transfer it to a large cooking pot and completely stir in 90g of Plain Flour. Put the frying pan to one side, we'll use that again in a sec
- Next, chop 300g of White Onion as small as you can manage, then return the frying pan to a medium heat along with the remaining 15g of Olive Oil
- Once hot, toss the Onions into the hot frying pan, stirring every 30 seconds or so. Meanwhile, chop and crush 20g of Garlic, again, as small as you can manage
- When the Onions have become vaguely translucent, throw in the Garlic and fry for a further minute. Then, pour in 75g of Balsamic Vinegar and simmer gently for 3-4 minutes before dumping the whole lot in with the beef
- Next, grate 300g of Carrots, and finely chop 150g of Celery and add that to the pot along with 500g of Chicken Stock, and place it on a medium heat
- Allow the pot to bubble for around 5 minutes, then add 90g of Tomato Puree, 400g of Chopped Tomato, 45g of Light Soy Sauce, 45g of Worcestershire Sauce, 8g of Fresh Thyme, 5 Bay Leaves, a litre of Water and stir
- Reduce the stove to a low heat, just enough for the pot to bubble lightly, then cover with a lid and simmer for around 3 hours, stirring occasionally and topping with water if it begins to dry out
- After 3 hours, boil the sauce down so it is nice and thick, then add 30g of Butter, and stir until it has melted
- Give the sauce a quick taste and add salt if required
- Use the sauce for whatever purpose you see fit, or bag it in batches and freeze for up to a Month
Nutrition
Serving: 200gCalories: 473kcal
Tried this recipe?Let us know how it was!