Preparation time is 10minutes
Cook time is 2hours 5minutes
Total time is 2hours 15minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 1 small carrot
- 1/2 celery stalk
- 500grams brown onions
- 1/4teaspoons nutmeg
- 2tablespoons Mutti Double Concentrate Tomato Paste
- 650grams beef mince
- 350grams pork mince
- 125milliliter Monini classico extra virgin olive oil
- fresh bay leaf
- 700grams Mutti Passata
- 1/2 cup red wine, 125ml
- 1 clove garlic
Method
Step 1 of 5
Place the oil in a large heavy bottomed pot with a lid. Add the onion, carrot and celery and cook on medium-low heat for 20 minutes until soft, stirring regularly.
Step 2 of 5
Add the garlic and cook for another 5 minutes. Increase the heat to medium and add the meat, stirring frequently, allowing it to brown all over for about 5 minutes.
Step 3 of 5
Turn up the heat to medium-high and add the wine. Allow that to evaporate then add the Mutti Passata, Mutti Tomato Paste, bay leaf and nutmeg. When it starts to simmer, reduce the heat to low and cover.
Step 4 of 5
Simmer for 1.5 hours, stirring occasionally, adding salt and pepper to taste.
Step 5 of 5
Serve on top of your favourite pasta, with grated parmesan cheese. Store the sauce in a ceramic container in the fridge for up to one week.
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