Simple & Exquisite Meat Sauce with Plenty of Vegetables
A simple and exquisite meat sauce made with plenty of vegetables, using canned tomatoes to reduce the acidic flavor! Use as topping for pasta, rice gratin, lasagna, etc. You can also freeze it for stock.
Cook the garlic and chili pepper in olive oil. Once the garlic becomes aromatic, add the onion and carrot and cook.
Once the onions brown; add the bell pepper, shiitake mushroom, and ground meat and cook.
Once the meat has slightly browned, add all of the ★ ingredients and simmer slowly over low heat.
Once it starts to bubble, add the butter. Season with salt and pepper as desired.
If you added a chili pepper and bay leaf, remove them and it's complete! I rarely ever use them! It's plenty delicious without it.
Note: I add a teaspoon of sugar. If you taste it and feel it's too acidic, then add 2 teaspoons of sugar.
Butter gives a nice richness.
Story Behind this Recipe
I always made from scratch by guessing the amounts and tasting, but since I decided to post the recipe on Cookpad, I measured out the ingredients.
Simmer slowly over low heat to bring out the flavor of the vegetables. The version in the picture doesn't have shiitake mushrooms, but adding them produces a wonderful mushroom meat sauce. I sometimes combine both consomme bouillon cubes and chicken granules soup stock, which makes for a richer, more delicious flavor! Try it out if you have a chance!