1. Using your hands, mix egg and minced beef. 2. Heat pan and fry garlic and onion until soft and fragrant, add beef. 3. Stir constantly until beef changes colour. 4. Add oregano, thyme, parsley, basil, marjoram, bayleaves. 5. Stir through. 6. Add tomato paste and fresh tomatoes, with 1/3 of the wine. 7. Mix thoroughly. 8. Season with salt and pepper. 9. DO NOT ADD WATER AT ALL. 10. Let boil over very low heat until mixture thickens, stirring ocassionally. 11. Add carrots and celery, and half of the remaining wine. 12. Let boil (very low heat) until liquid is absorbed. 13. Stir occasionally. 14. Add the rest of the wine, tomato sauce, pinenuts and mushrooms. 15. Stir until sauce thickens. 16. Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil. 17. Cook for exactly 8 minutes for al-dente texture. 18. Drain pasta. 19. Make sure it's really drained of water. 20. In a pan, heat up pasta sauce (1 serving) and toss pasta in. 21. Stir quickly (1 minute) and pour onto plate. 22. Sprinkle with grated mozzarella and parmesan, and a bit of parsley. 23. NOTE: Sauce can be stored in small containers in the freezer to be used when needed. 24. Make sure container is microwaveable, clean and dry. 25. The sauce keeps for 12 months in the freezer. ---------------------------------------------------------------------------
Nutrition
Ingredients
