I know I have lacked in posting here, but I’ve sort of been out of inspiration in the kitchen. Feels as I do the same dishes over and over again. Nothing wrong with that, they are well tested and tasteful, just can’t blog about doing what I’ve already done…

Though I wanna share one small tip about making minced meat sauce. I suppose that most of you do as I were taught to do when I started cooking. That is start with browning the minced meat and then creating the sauce with that as base.

Recently I learnt that there’s an option, that works very well, even better in some ways. The result is a fuller body of the sauce, without adding thickeners. Well suited for large quantities as well.

Start with making the sauce, based on tomatoes or whatever you prefer. When that has been boiled together a few minutes, start adding the minced meat little by little. Remember to stir well while the minced meat gets cooked into the sauce.

When all is stirred in, let it cook for a little while and taste, adding more spices if needed.

The huge advantage of this comes forward when you try and make sauce on a couple kilograms of minced meat and does not have a huge frying pan, or doesn’t want to start frying in one pan and then adding it to a big casserole 🙂

I first tried it when I helped my sister cook for her birthday, we made three kinds of pies, one of them a minced meat pie.

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