This sauce is probably not even close to authentically anything, but it tastes good. Serve over freshly made pasta. The flavours develop nicely over time, but this is designed to eat 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.
30 minutes cooking time
500g mince (veal, beef, pork)
1 small brown onion, quartered
2 bacon rashers, chopped roughly
1 medium carrot, in chunks
1 small zucchini, in chunks
A few mushrooms (optional)
1 celery stick
2 cloves of garlic, smashed
1 TB Italian herb mix (Basil, Garden Thyme, Marjoram, Oregano, Sage, Parsley, Garlic, Rosemary.)
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 passata, condensed tomato soup (Heinz Big Red) or thickened crushed tomatoes
½ 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 – Chop the onion, garlic, carrot and zucchini (celery, mushrooms…) on speed 6 for 5-8 seconds
2 – Add butter and saute at 100° C speed 2 for 3 minutes.
3 – Add the mince and cook at 100° C speed 4 reverse for 5 minutes.
4 – Add the red wine/red wine sauce and continue to cook at 100° C speed 4 reverse for another 5 minutes until the meat has browned.
5 – Add the rest of the ingredients and cook at 100° C speed 4 reverse for 15 minutes.
Serve over pasta of choice with freshly grated pecarino and some nice bread.