Minced Meat Sauce

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients to create a bold and comforting sauce. The blended peppers and tomatoes give it a rich texture, while the spices bring warmth and depth. I also like how easy it is to customize with extra vegetables or different spice levels.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients

• 800 g minced meat
• 3 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon beef bouillon cube
• 1 teaspoon garlic powder

Pepper Mix

• 2 medium bell peppers
• 5 Roma tomatoes
• 2–3 scotch bonnet peppers
• 2 garlic cloves
• 1/2 small onion

Other Ingredients

• 90 g tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed Knorr cube
• 1/2 teaspoon thyme
• 1 medium carrot, chopped

Directions

I start by preparing the pepper mixture. I blend the bell peppers, tomatoes, scotch bonnet peppers, garlic cloves, and onion until smooth, then set the mixture aside.

In a large pan, I heat the oil over medium heat.

I add the minced meat and break it apart with a spoon while cooking until it begins to brown.

Next, I season the meat with salt, beef bouillon cube, and garlic powder. I continue cooking until the meat is fully browned.

I stir in the tomato paste and cook it for about 5 minutes, stirring occasionally until the paste darkens slightly and develops a richer flavor.

Then I pour in the blended pepper mixture and stir everything together thoroughly.

I add the extra salt, crushed Knorr cube, and thyme, mixing well so the seasonings distribute evenly.

I reduce the heat to low and cover the pan halfway, allowing some steam to escape. I let the sauce simmer for about 20 minutes, stirring occasionally.

After simmering, I add the chopped carrot and cook for another 5 minutes until the carrot becomes tender.

Once finished, I remove the sauce from the heat and serve it hot over pasta, rice, potatoes, or any side I like.

Servings and timing

This recipe makes 6 servings.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

I sometimes add mushrooms, peas, or extra bell peppers for more texture and flavor. For a spicier version, I leave the seeds in the scotch bonnet peppers or add chili powder. I can also use ground turkey or chicken instead of beef for a lighter option.

storage/reheating

I store leftover minced meat sauce in an airtight container in the refrigerator for up to 3 days.

For longer storage, I freeze the sauce for up to 3 months.

To reheat, I warm it gently in a pan over low heat. If the sauce becomes too thick, I add a splash of water or broth to loosen it.

FAQs

Can I make this sauce less spicy?

Yes, I simply reduce the number of scotch bonnet peppers or replace them with milder peppers.

What can I serve with minced meat sauce?

I like serving it with pasta, rice, mashed potatoes, wraps, or even bread.

Why should I cook the tomato paste first?

I find that cooking the tomato paste longer helps deepen the flavor and reduces acidity.

Can I add more vegetables?

Yes, I can easily add vegetables like mushrooms, peas, zucchini, or spinach.

Can I freeze the sauce?

Yes, this sauce freezes very well and reheats beautifully when needed.

Conclusion

This minced meat sauce is one of my favorite comfort meals because it is rich, flavorful, and incredibly versatile. I love how the combination of beef, peppers, and spices creates a hearty sauce that works for quick lunches, dinners, or meal prep throughout the week.

Print