Ingredients

• 200g-7oz pork mince
• 200g-7oz beef mince
• 4 bacon rashers
• 1 brown onion
• 1 garlic clove
• 1 carrot
• 2-3 celery sticks
• 1 cup red wine
• 2 tbs tomato paste
• 2 bay leaves
• 3 cups beef or chicken stock
• 1 cup passatta (or tin crushed tomatoes)
• 2 tbs butter
• Few sprigs of fresh thyme (or used dried)
• Some grated Parmesan cheese.

Steps

• Step 1

  Peel and chop the onion into a brunoise (very small dice, the smaller the better)

• Step 2

  Peel and chop the carrot into a brunoise (very small dice, the smaller the better)

• Step 3

  Chop the celery sticks into a brunoise (very small dice, the smaller the better)

• Step 4

  Repeat the same process with the bacon, chop into very small dice.

• Step 5

  To a hot deep pan melt the butter.

• Step 6

  Add the bacon.

• Step 7

  Add the two minced meats and try to loosen them and break up any clumps so they fry evenly.

• Step 8

  Add the crushed garlic.

• Step 9

  Add the thyme, separate the leaves from the stalk if using fresh.

• Step 10

  Continue cooking until meat starts to brown, keep mixing to avoid it sticking to the bottom.

• Step 11

  Add the chopped onion.

• Step 12

  Add the chopped carrot.

• Step 13

  Add the chopped celery.

• Step 14

  Mix well and leave to sweat for a few minutes.

• Step 15

  Add the beef stock.

• Step 16

  Add the bay leaves.

• Step 17

  Add the tomato paste.

• Step 18

  Add the tomato puree and mix all ingredients together.

• Step 19

  Season with salt and pepper.

• Step 20

  Add the red wine.

• Step 21

  Turn the heat down to as low as possible and let simmer gently for 60 minutes.

• Step 22

  After 40 minutes into cooking time, boil a large pot of salted water for your pasta.

• Step 23

  Remove bay leaves from sauce.

• Step 24

  Add pasta to water and cook al dente (read cooking times on pack).

• Step 25

  Drain pasta and add to hot sauce, mix well into the sauce so the pasta can absorb it.

• Step 26

  Serve with some grated Parmesan cheese (optional)

Little Tips

Always cook pasta al dente. (should be slightly firm when you bite into it).
You can also add half a cup of cream towards the end of cooking time.
If sauce becomes too thick, add a little more pasta water to thin it down.
Adding the salt to the water after it boils speeds up the boiling process and won't affect the flavour.
Always heat up your plates as pasta cools down fast.