About this recipe:A hearty Italian pasta sauce made with minced beef and pork. Loads of mushrooms, red wine and fresh herbs ensure it is full of flavour. Make this ahead and freeze in portions for later!
900g lean minced beef
250g minced pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
1 bottle red wine
900g fresh mushrooms, sliced
1/4 teaspoon dried rosemary
4 tablespoons chopped fresh oregano
1/4 teaspoon chopped fresh thyme
150g tomato puree
2 tablespoons grated Parmesan cheese
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Method Prep:30min › Cook:4hr › Ready in:4hr30min
In a large frying pan, brown beef and pork mince over medium heat until no longer pink; set aside.
In a large frying pan, warm olive oil over medium heat and saute onions and garlic until tender; add about 125ml of wine; mix well.
Add mushrooms, rosemary, oregano and thyme to frying pan and add another 125ml wine; saute until tender.
Add browned meat, passata and tomato puree to mixture; simmer for 1 hour and add the remaining wine.
Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
If you don't eat pork, you can make this with all beef mince instead.