Serves 4

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

Method:
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 little extra sugar if necessary.