Mince meat sauce - Köttfärssås
Spaghetti with mince meat sauce, a staple dish in most Swedish homes. Basically it's spag bol, and it's a favourite amongst both kids and adults. If you want to eat it the Swedish way, do it with lashings of ketchup.
Ingredients
- 500 g minced beef moose can be used
- 2 onions finely chopped
- 3 cloves garlic or to taste, optional
- 2 tbsp oil olive, sunflower, rapeseed. You may even use butter, lard or vegetable shortening.
- 3 carrots medium to large, grated
- 800 g chopped tomatoes tinned works fine
- 50 ml tomato purée
- 500 ml beef stock
- black pepper to taste
- salt to taste
- herbs fresh or dried oregano or basil, to taste
Instructions
- In a Dutch oven, or very large skillet, sweat the onion and garlic until translucent in the fat od your choice.
- Add the mince and brown it.
- Add grated carrot, tomatoes, tomato purée and 2/3 of the beef stock.
- Season with salt and black pepper.
- You can serve the ragu after simmering for about ten minutes, but for best result, let simmer for at least two hours, occasionally stirring and adding more beef stock if needed.
- About ten minutes before taking the ragu off the heat, add the herbs.
Notes
Serve with pasta of your choice.
I make up a bit batch of this and freeze in portions. It'll last for a minimum of three months in the freezer.