Have you ever cooked minced beef (in bolognese sauce/beef chilli/shepherd’s pie filling) and after long hours of cooking, the beef turns dry, hard and rubbery? Here is the trick: marinate the beef with solution of water and baking soda and your minced beef will stay tender even after long hours of cooking.
Just a simple tomato based pasta sauce but I used overripe cherries tomatoes, added shredded carrots and zucchini.
- 600 gr minced beef
- 1 tablespoon water
- 1/2 tsp baking soda
- 1 big yellow onion, diced
- 3 pcs garlic, minced
- 2 pcs medium carrots, shredded
- 1 pc big zucchini, shredded
- to taste Tomato paste
- 1 can (400 gr) diced tomato
- 400 gr overripe cherries tomatoes
- 1 tbsp Italian seasoning
- to taste Salt, pepper
Marinate the minced beef with solution of 1 tbsp water and 1/2 tsp for 15 – 20 minutes. Prepare the other ingredients
In a pan, heat up some oil, saute the onions and garlic till fragrant. Add minced beef, fry until the colour change.
Add shredded carrot, shredded zucchini, cherries tomatoes, diced tomato in the can, italian seasoning, tomato paste and cook until all veggies become tender. Stir the sauce once a while to avoid the sauce at the bottom of pan from burning. Keep cooking until the sauce thicken. Add salt and pepper to taste.
Serve with pasta and some shredded cheese on top/parmesan if you like 🙂
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