Ingredients

500g minced beef

250g minced pork

good quality olive oil

2 tins plum tomatoes

1 small tin tomato puree

2 medium white onions - chopped

4 cloves of garlic - finely chopped

1 tbsp each of rosemary, sage, thyme, oregano

4 - 5 cloves

2 - 3 bayleaves

1 - 2 tsp hot chilli powder

1 glass of full bodied red wine

salt and pepper

Preparation

  1. Fry onions and garlic in olive oil until translucent / slightly golden in a large, heavy bottomed saucepan on medium to high heat. Add the bayleaves and fry for a few minutes.
  2. Add the minced beef and pork and cook until just browned.
  3. Mix in the tinned tomatoes (chop them up in the pan if not already chopped), tomato puree and all the dried spices and herbs - cloves, rosemary, thyme, oregano, sage and chilli powder. Then add the red wine and season to taste.
  4. Turn the heat down to low and cover. Simmer for 1.5 hours, checking periodically to ensure the sauce doesn’t get too dry.
  5. Serve with fresh pasta (linguine or tagliatelli) and heaps of freshly grated parmeggiano, a fresh green salad, and the remainder of the bottle of wine… Assuming the chef hasn’t finished off the lot!