1 tbsp olive oil
1 large red onion, chopped
2 rashers smoked back bacon
3 garlic cloves
500g minced beef
3 sun-dried tomatoes
2 tsp tomato puree
1 tsp dried mixed herbs
1 small glass red wine
I packet passata
250ml chicken stock, made with ½ stock cube
½ tsp - 1 tsp sugar
Heat the olive oil in a large saucepan on a medium heat. Put the onion
in and fry until soft. Trim any excess fat from the bacon and then
cut into small strips. Put into the saucepan and fry until slightly crispy.
Add the garlic and fry until soft. Add the mince and fry until brown.
Add the tomato puree, sun-dried tomatoes, ½ tsp sugar and mixed
herbs and stir well. Add the wine and cook until it has almost gone.
Add the passata and stock. Add pepper to taste but NOT salt. Stir well
and bring to the boil. Place a lid on top, tilting it slightly to allow
the steam to escape. Simmer gently for around 4-5 hrs, stirring once
in a while. The sauce should now be thick. If it is not, cook more
vigorously until it is, stirring regularly. Taste and add salt and a
sugar if necessary.