This is my version of the Italian great! I use it as a base for a lot of recipes, including lasagne, pasta bake, sloppy joes and mousakka. This is a slow cook recipe, better the next day. I'll include my fast version in another recipe.
In a pan, brown the mince meat. Place into a bowl on the side once done.
In the large pot, saute bacon. Once brown, add the onion and gralic to saute (not too much colour). Once transluscent, add the bay leaves and oregano.
Add wine and allow this to deglaze the pan.
Add the cooked mince (and the juice) to the onion mixture. Heat through the meat and combine well.
Add the passata and combine well. Season (it's really important to taste as this is cooking as the flovour changes throughout the process). If the mixture is a little dry, add the beef stock/water until it just covers the meat.
Bring the mixture to a boil, and add fresh tomatoes. Bring to the boil again, stirring well. Turn down to allow to simmer.
Stir occasionally, but allow to simmer for as long as possible. Add more stock/water as needed, depending on if you'd like a chunky or runny sauce (and what you're doing with it).
When stirring, taste and season as needed.
I usually allow my sauce to simmer for 3hours+.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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