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Ingredients
Ingredients
1/2 onion, finely chopped
2 garlic cloves, crushed
Olive oil for frying
250 g ground beef
1 tsp dried basil, or 4 stalks fresh, finely chopped
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp corriander
200 – 250 g fresh cauliflower or frozen cauliflower rice
400 g passata (I use Mutti)
50 ml white wine
Salt, pepper to taste
For serving
400 g fresh pasta or 200 g regular pasta (pre-cooking weight), boiled
aged cheese, grated
fresh basil
Method
Method
Heat the oil in a pan. Finely chop the onion and garlic and fry until golden.
Add the minced beef and the herbs, cook on medium heat.
3. Blend the cauliflower passata, and add to the pan.
4. When cooking pasta, set aside 1/4 cup of pasta water right before draining it. You can add it to the pan straight or use to rinse the tomato can and then add it to the pan.
5. When the sauce starts bubbling, make sure to reduce the flame / temperature to a medium heat. Cook without a lid until the liquid has evaporated by a third or so and the sauce has thickened (about 25 minutes). It should have also changed it's colour from red to more orange. If you have more time on your hands, you can allow it to cook longer as the flavour will develop even more.
6. Gradually add the wine to the contents of the pan and cook for another 5 minutes to evaporate the alcohol.
7. Serve with pasta, grated hard cheese and fresh basil.
P.s. this sauce is good for meal prep - sometimes I cook a batch of it and have it over the week or even freeze it for a quick pasta dish.
Time: 50 minūtes
Servings: 4
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