This incredibly versatile meat sauce can also be used for lasagne, shepherd’s pie or, if you add cooked kidney beans and a good dash of chilli powder, chilli con carne.
Serves 6
1. In a large frying pan, heat 2 tbsp olive oil over a medium heat. Fry 250g diced, unsmoked streaky bacon so the fat runs. Add 1kg coarsely minced beef and brown it well (do this in batches, so as not to crowd the pan). Transfer to a large casserole.
2. Deglaze the pan with a glass of red wine and add to the casserole. Wipe out the pan with paper towel, add 2 tbsp olive oil and heat gently.
3. Add 2 sliced cloves of garlic and 500g finely chopped onions and sweat until soft and translucent. Add a 400g tin plum tomatoes and 250ml passata (or sieved roasted tomatoes).
4. Turn up the heat so it bubbles merrily. Stir regularly, breaking up the tomatoes with a spatula. When the tomato mixture has thickened a little, add it to the meat, along with 250ml beef or pork stock (or water), and a bundle of fresh herbs (bay leaves, parsley, thyme, marjoram, etc.).
5. Season with pepper and 1/2 tsp salt. Bring to a gentle simmer and cook, uncovered, for at least 1 hour, up to 2, stirring occasionally, until really thick and rich. Finish, if you like, with a splash of cream or a knob of butter.
6. Serve with spaghetti or linguine, and lots of grated parmesan.
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