This sauce is probably not even close to authentically anything, but it tastes good. Serve over freshly made pasta or use as a lasagne filling. I’ve also use it in pies and jaffles (cook off more of the liquid if this is the plan!). The flavours develop nicely over time, but it can be eaten straight away. Don’t be too fussy – if you don’t have an ingredient, skip it or substitute something in its place. Add, embellish – this never comes out the same.
About an hour to make
1kg mince (veal, beef, pork… I often use a combination of veal and pork)
2 brown onions, diced
6 bacon rashers, diced
4 cloves of garlic, minced
2 TB Italian herb mix (Basil, Garden Thyme, Marjoram, Oregano, Sage, Parsley, Garlic, Rosemary.)
1 large carrot, diced
1 small zucchini, diced
½ punnet mushrooms, diced
10 drops liquid smoke (or powdered equivalent)
3 TB Worcestershire sauce
1 TB umami paste (commercial or home made)
2 TB tomato paste
1 tin condensed tomato soup (I use Heinz Big Red)
1 tin thickened crushed tomatoes
½ -¾ cup red wine or red wine sauce
½ cup tomato sauce
3 TB pecarino cheese, finely grated
Optional chilli – fresh, paste or dried
Optional BBQ sauce
1 – Melt the butter in a large, heavy-based pot. Add the mince, onion and garlic and cook over a high heat until the meat has browned.
2 – Add the middle lot of ingredients (vegetables – choose what you want, I often add celery too) and the heavier flavours. Cook for 4-5 minutes.
3 – Add the rest of the ingredients and once it starts bubbling, turn it down to simmer for at least 30 minutes. The longer, the better!