Dried Meat Sauce for Pasta
(serves 4)
500g lean minced beef
2 med onions, diced
6 cloves of garlic, crushed
Salt and pepper
365g tin of concentrated tomato paste
2 teasp dried oreganum
100g parmesan cheese
Fry the mince, onion and garlic without any oil for 5 minutes, or so, mashing the meat with a wooden spoon until it’s browned all over.
Push the mixture to one side of the pan, spoon out all fat that has collected. (Any fat left will turn the mixture rancid, you will lose some meat juices doing this).
Add salt and pepper, stir in tomato paste.
Spread mixture out thinly on oiled baking tray (do not use butter).
Place in the oven set at 65C, and use the handle of a wooden spoon to keep the oven door open a fraction.
Leave for 6 hours or until it is dry and brittle but do not over dry as the tomato will become bitter. Break up the mixture. Add dried oreganum and store in a plastic bag.
Grate the cheese and pack in a separate plastic bag.
On tramp-bring 6 cups water to the boil, add 500g pasta (vermicelli is best). Boil for 3 minutes, then add dried mince mixture. Simmer then cover for 5 minutes.
Serve with the cheese.