Ingredients: Serves 2
- 150g Linguine
- 1 tbs Olive oil
- 1 large Onion – diced
- 1 Carrot – diced
- 1 stalk Celery – diced
- ½ bulb Garlic – crushed
- ~200g Minced pork/ beef
- 1 can Canned tomatoes
- 1 tbs Concentrate tomato puree
- 1 tbs Worcestershire sauce
- 1 tbs Dry mixed herbs
- 3-4 Dry bay leaves (optional)
- ~1-2 tbs Sugar
- Black pepper
- Sauté onion, celery and carrot with olive oil until tender.
- Add in garlic and fry until fragrant.
- Add in minced meat and fry until half cooked.
- Pour in canned tomatoes and bring to boil.
- Mix in tomato puree, worcestershire sauce, mixed herbs and sugar. Reduce heat to simmer for about 20 mins.
- Add salt and pepper to taste.
- Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.
- Serve meat sauce over linguine.
- I prefer linguine to spaghetti. It’s flat and wider than spaghetti. The surface is larger and holds on to the sauce better.
- The bay leaves add a nice aroma. Remove them before serving as they remain stiff even after a long period of cooking.