400g ground minced beef – round steak mince from your butcher is best
100g ground minced pork
100g smoked lardons or chopped pancetta
1 stick celery
2 cloves garlic
1 400g tin of tomatoes
1 full glass (175ml) of white wine (red if you don’t have white)
1 tsp dried oregano
Salt & pepper
(Grated parmesan and chopped basil to serve)
In a food processor, pulse the onion, garlic, carrot, celery & smoked lardons/pancetta until finely chopped.
Heat 1 tablespoon of olive oil (low to medium heat), add the chopped vegetables and lardons. Cook for 5 minutes, without browning.
In the food processor, pule the tin of tomatoes to make a passata.
Add the beef and pork and brown evenly (approx. 10 mins).
Turn up the temperature, add the wine and boil until mostly absorbed.
Add the tomatoes and 1 tin of water, with the oregano.
Cook for 30-45 minutes or simmer on a low heat for an hour or two.
Serve with grated parmesan and basil, on your favourite pasta, cooked according to instructions (we prefer spaghetti).