Beef Pork Italian Sauce (Print Version)
# Ingredients:
→ Base
01 -
A splash or two of olive oil
02 -
Two pounds of beef mince
03 -
Pound of pork sausage with casings taken off
→ Vegetables & Aromatics
04 -
One diced onion
05 -
Two chopped celery sticks
06 -
A couple of sliced carrots
07 -
2-3 cloves of fresh garlic
08 -
Just the leaves from a sprig of fresh rosemary
→ Liquids & Tomatoes
09 -
Cup of decent red wine (250ml)
10 -
One tin of diced tomatoes (400g/14oz)
11 -
Tomato passata or smooshed tomatoes (500ml/17.5oz)
12 -
Three big spoons of tomato paste
→ Seasonings
13 -
Enough salt for your liking
14 -
Half a teaspoon of ground black pepper
# Instructions:
01 -
Warm up the olive oil in a big pan and gently cook the onions, carrots, celery, garlic and rosemary for about 10 minutes on low heat without letting them brown
02 -
Toss in your beef and sausage meat, break it all up as you go, and keep cooking until there's no pink bits left
03 -
Dump in your red wine and let it bubble away for 10 minutes on medium heat
04 -
Mix in all tomato stuff, salt and pepper. Let it come to a gentle bubble, put the lid on, and cook slowly for an hour and a half, giving it a stir now and then
# Notes:
01 -
Splash in some water if it looks too thick
02 -
You want it to end up chunky and packed with meat
03 -
Go for any proper red wine but stay away from the cooking wine stuff