Heat 1 tbsp oil in a large pot. Add 440g Minced Steak and sear it for 5-6 minutes. Add 1 carrot (finely diced), 1 stalk celery (finely diced), 1 onion (chopped), 1 garlic clove (chopped) and 1 tbsp tomato purée then braise for a further five minutes, stirring continuously.
Deglaze with 150ml wine or beef stock and add 1 tin (chopped) tomatoes, 1 bay leaf and 1 clove. Bring to the boil then reduce the heat and simmer the sauce for 20-30 minutes until nearly all the liquid has evaporated. Season to taste with salt and pepper.
Serve with spaghetti, tagliatelle or pappardelle, sprinkling with chopped parsley and freshly grated parmesan.
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Hand made by our butchers2 SERVINGS£3.50
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