I double the recipe always as it freezes well.
This is the original recipe without 450-500gr of hamburg I usually add to the doubled recipe.
Makes ~2liters doubled - depending on water added.
- olive oil
- 1 chopped onion
- 1 small carrot
- 1 small celery stalk
- 1/2 teaspoon pepper
- 1 handful chopped parsley (1/4 50gr box frozen from store)
- 2 cloves garlic, crushed (10ml from storebought tube)
- 2 small cans Italian tomato paste (puré) (180gr = 1 can/jar/tube - 4x180gr = 720gr)
- water
- 1 bay leaf (lagerblad)
- salt & pepper
- scant teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon oregano
- Mince carrot and celery (food processor) (mince = finhackat, jag körde vanliga knivar i matberedaren tills det var fint hackat)
- Cover bottom of saucepan with plenty of olive oil. Cover bottom, then more to add height
- Sauté (fräs) chopped onion and all vegetables until the onion is translucent
- Add 1/2 tsp pepper meanwhile
- Add hamburg and brown it while stirring/separating it
- Add chopped parsley & garlic, sauté a minute longer
- All vegetables should be coated with oil - add some more if needed
- Add tomato paste and enough water for a thick sauce as wished
- Add bay leaf, sugar, basil & oregano
- Simmer for 1-2h, stirring occasionaly
- salt & pepper to liking - let it simmer between salting & peppering so the taste can dissolve through the sauce