Heat olive oil in a large saucepan and add the mince garlic and onion carrot and celery.
Cook until browned and the mince has been broken up well.
Add the parmesan cheese and the stock cubes, crumbled.
Melt the cheese in and then add the wine.
Stir in the cinnamon and tomato paste, then the tomatoes.
Add the water.
Cover and simmer for at least 1 hour stirring occasionally.
Cook uncovered for 20 minutes.
Make a thickening mixture – add ½ cup cold water to ¼ cup plain flour and mix with a fork until smooth. Add this to the sauce and cook for a further 5 mins till just right. Add salt to taste.
Your sauce is now ready for use in lasagne spaghetti or baked potato’s.
Cheat - leave one tin of tomato’s out and replace with a store bought pasta sauce.
i usually add extra wine, cinnamon, garlic powder and onion powder to taste...
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