Ingredients
500g minced beef (or mix ½ pork ½ beef)
1 can polpa
1 can passata
1 decent squeeze of tomato paste
2 cloves garlic, crushed
1 large onion, finely diced
1 large carrot, finely shredded
1 glass of red wine
2 tsp sugar
4 dashes Worcestershire sauce.
1 cup beef stock (may be substituted with a beef bullion cube)
1 sprig of fresh thyme (may be substituted with 1 tbsp dried thyme)
Method
- In a large pan, heat the garlic in a drizzle of extra virgin olive oil.
- Add the onion and carrots until the onions go transparent.
- Add the minced beef to the pan. Season with sea salt and freshly ground black pepper. Add the Worcestershire sauce. Reduce the heat to low and cook, stirring frequently, until the meat has rendered most of its fat and is just beginning to brown.
- Add the wine, and increase the heat to medium. Cook, stirring occasionally, until the wine has evaporated.
- Decrease the heat to low, add the polpa, passata, tomato paste and sugar, stir to combine, and cook, stirring frequently, for 20 minutes.
- Add the stock and thyme and adjust the heat to reach a gentle simmer. Simmer until the stock has reduced but the sauce is still moist, about 45 minutes longer.
- Serve with 120g of Tagliatelle per person.