Serves: 4
Preparation time: 40 minutes
Ingredients
- Freshly ground white pepper
- 2 large brown onions, diced
- 1 carrot finely diced
- 6 cloves garlic, crushed
- 3 anchovy fillets
- 1/4 cup olive oil
- 150g bacon, cut into small cubes
- 400g minced beef
- 400g minced pork
- 200ml red wine
- 2 bay leaves
- 800g tinned whole tomatoes
- 2 tbsp tomato paste
- 50-100g parmesan rind
- 3 tbsp fresh oregano leaves
- 1 cup fresh basil leaves
Instructions
Melt the anchovy fillets into the olive oil, season and cook the onions carrot and garlic over medium heat until soft and starting to colour, good colour is essential for the sweetness to balance the acidity of the tomatoes.
Add the bacon and cook a further 5 minutes, then add all mince and fry until fully browned.
Pour in the red wine and reduce by three-quarters, add remaining ingredients (except basil) and simmer until thick and saucy. Depending on time I like to cook this the day before, then the flavours are given enough time to gel. Traditional sauces would bubble for the whole day before being ready to serve. 2 hrs minimum or you will be eating a lesser version!
Remove parmesan rind and stir through basil just before serving with your favourite pasta.