i made some very nice spaghetti sauce today, bernd. it was with chicken mince, which is tricky because it doesn't have much fat on. you ought to use a touch more oil when you cook it, though ideally you could split it between olive oil and butter for maximum tastiness.

anyway, my hand blender died a death, it was a shame since i've had that blender for a good long time, but that wasn't a problem since i can cut onions & garlick very fine with even a serrated kitchen knife, and so i used a serrated kitchen knife and i cut the onions and garlick very fine.

 

thereafter i had put the onions into the pan, which was deep and broad and made out of stainless steel and so required a fair amount of oil to keep things uncaught. these onions i fried for a moderate time, watching always, until the onions were good. i put the garlick, of which i had chopped a bulb entire, into the pot and the mixtour was fried until fragrant and soft and golden. thereafter, add the mince and seal it well in the mixture, though you must make effort to keep the vegetables and mince from catching on the bottom of the pan in its depth by stirring with vent.

 

thence i put the herbs & spices - these were cumin and black pepper and garlick granules and coriander and salt and also basil i fried, with more basil to add into the liquid, for herbs ought usually to be kept from so dry a fry.

as insinuated, i then added my passata, which can either be made at home with tomatoes and with herbs or bought in a carton or made out of canned tomatoes and concentrated puree. this too i boiled and left for five to ten minutes. from there, only add boiling water in very moderate quantity and reduce slightly, then add the same quantity of whole milk that was added of water, and reduce this also, until the sauce is good.

season as you like it, but with small adjustments this spaghetti sauce shall serve you well over all carbohydrates; rice, quinoa, pasta or even bread.