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Tuesday, 12 November 2013

Slow cooked Pasta Sauce

This is another family recipe handed down to us by a cousin, and originating from Canberra I believe, but don't hold that against the recipe. This always tastes great, and I think the secret ingredient in this recipe is the tin of tomato soup. I always substitute fresh herbs instead of the dried ones, if I have them, and I generally do.


500g prime minced beef
1 clove garlic
1 onion, diced
1 tin tomato soup
1 tin whole peeled tomatoes (chop up or use chopped variety)
1x140 g tomato paste
1 clove garlic (I add a few)
1/2 teasp dried oregano or fresh
1/2 teasp dried basil or fresh
parmesan cheese, grated
Optional: sautéed mushrooms

Let's cook:

Saute onion in a small amount of olive oil; add mince. Stir until meat is "broken into grains" and greyed through. (I strain off all juices once it's cooked.)

Now add tomato soup, chopped tomatoes and tomato paste, crushed garlic, oregano & basil, and freshly ground  pepper. Stir and bring to the boil.

Cover and simmer very slowly for approx. 2 1/2 hrs, stirring occasionally at first to guard against sticking.

Before serving, I add fresh basil leaves and sautéed mushrooms. Serve with parmesan cheese for topping. Serve with lots of fresh pasta.

Minced lamb, or lamb and pork can also be used for this recipe. It is so much more readily available now and makes a nice change form the usual spagbol.

 What do you prefer?


  1. Sounds yum, the sugar in the tomato soup would cut the acid in the tomatoes. I prefer beef, probably because that's what I grew up with. I reckon lamb would be nice if you converted this to a pie! I am going to give this one a go!

  2. I grew up with beef as well but it is surprising how nice it is cooked with lamb for a change. I like your pie idea though. Perhaps just add a few more vegetables and it would be a winner.