This is exactly how my sister makes her mince. The pasta will serve five or six people but you should have about half the sauce leftover. I always make my mince sauce in double quantities... leftovers can be frozen in small portions for quick dinners. It’s great on toast with some parmesan sprinkled over the top, dolloped into mashed potato or over gnocchi. And, of course, you can use it for making lasagne. If you are suspicious of your cooking pot (that the meat might burn while you’re browning it) then sauté the meat and onions in a non-stick frying pan and tip everything into the larger pot for cooking.
Heat the olive oil in a large pan. Sauté the onions with a pinch of salt over medium heat, stirring often until they are quite golden, soft and sticky. Add the garlic, cook for a minute and then add the mince. Mix it in with the onions, breaking up any lumps with
Add the wine and cook for about 5 minutes until it has evaporated. Add the tomatoes, let them melt down for a bit and then add
Cook the pasta in boiling salted water, following the packet instructions. Drain and serve with a good dollop of meat sauce, a sprinkling of parmesan and a small blob of the remaining butter on each serving.
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