About this recipe:A hearty sauce that's easy to make and packed full of flavour. Chunks of pork sausage, beef steak and veal are simmered together in a herb-seasoned tomato sauce. Enjoy over freshly cooked pasta.
1 tablespoon olive oil
450g mild Italian sausage, sliced
450g beef rump steak, cubed
450g veal, cubed
4 cloves garlic, chopped
4 (400g) tins whole plum peeled tomatoes, crushed
1 tablespoon Italian herbs
1 bay leaf
1/2 teaspoon garlic granules
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
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Method Prep:15min › Cook:2hr45min › Ready in:3hr
Heat the olive oil in a frying pan over medium heat and cook the sausage, rump steak and veal for 10 minutes, until evenly browned. Remove meat from frying pan and drain, reserving about 1 tablespoon drippings.
Stir the garlic into the frying pan with the reserved meat drippings and cook about 3 minutes over medium heat. Place the crushed tomatoes into the frying pan. Season with Italian herbs, bay leaf, garlic granules, oregano, pepper and parsley. Cook 15 minutes.
Mix the passata into the frying pan and continue cooking 15 minutes.
Return the meat to the frying pan. Reduce heat to low and simmer 2 hours, stirring occasionally.