Everyone has their own version of this classic recipe - now try ours!
- Serves 4
- Preparation time 15 mins
- Cooking time 50 mins
- 1 tbsp oil
- 440g Minced Steak
- 1 carrot, finely diced
- 1 stalk of celery, finely diced
- 1 onion, chopped
- 1 clove garlic, chopped
- 1tbsp tomato purée
- 150ml wine or beef stock
- 400g tin chopped tomatoes
- 1 bay leaf
- 1 clove
- Salt and pepper
- Heat the oil in a large pot then add the Minced Steak and sear for 5-6 minutes.
- Add the vegetables, garlic and tomato purée then sauté for a further five minutes, stirring continuously.
- Deglaze with the wine or beef stock and add the tin of tomatoes, bay leaf and 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.
- Use to lightly dress freshly boiled and drained spaghetti, tagliatelle, or pappardelle, sprinkling with chopped parsley and freshly grated parmesan.
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