A savory, thick meat sauce, ready to eat in hour…On anything you want!
- 1 pound ground beef
- 2 small onions, diced
- 2 red bell peppers, chopped
- carrots, about 1/4 cup, chopped
- water, 1/2 cup, hot
- salt, 1 teaspoon
- paprika, 1 teaspoon
- black pepper, 1 teaspoon
- a pinch of cayenne pepper
- a splash of olive oil
- 1 can of pasta sauce, 680 ml
Cooks in about 1 hour.
- Start by preparing your onions, carrots and peppers. Chop everything nice and small and set aside for later use.
- In a big pot, over medium-low heat, pour in a splash of olive oil and let it get hot.
- Next, add in the chopped onions and mix. Stir occasionally to prevent sticking and burning. Cook until onions become translucent, about 8 minutes.
- Add in 1/4 cup carrots and mix again. I used chopped up baby carrots. At this point add a couple of tablespoons of hot water to the pot, to keep everything moist and to help with the cooking process. Cook for another 8 minutes or so, until the carrots start to soften.
- Next add in the 2 chopped peppers. Also add in the remaining hot water. Mix well and let everything simmer for about 10 minutes, until the peppers start to soften and all the flavors merry.
* Use the 1/2 cup of hot water throughout the vegetables cooking process whenever you think the mixture is becoming too dry, adding 1 tablespoon at a time until mixture is just moist enough.
- Turn up the heat to medium-high. Now add in the ground beef. Break it up and stir it as it cooks, until it’s no longer pink.
- Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika and a pinch of cayenne pepper. Mix well and let it simmer for about 5 minutes, stirring occasionally.
- Add in the whole can of pasta sauce and mix well. Let it simmer for about 15 – 20 minutes. Don’t forget to keep stirring occasionally.