I start by blending the tomatoes, then fry the onions followed by the garlic.
2
You then brown the meat making sure that you break it down well and add salt and pepper. The leaner the meat the better as you really want it brake down to be quite grainy.
3
Once the meat is cooked you add the blended tomatoes and puree along with the chopped parsley.
4
The sauce is then left to simmer for an hour or so. You can also add a bay leaf, a carrot and a stick of celery.
