2 to 3 cloves garlic, finely chopped (or garlic puree)
1 good glass red wine
3 tablespoons granulated sugar
1 splash red wine vinegar
2 or 3 teaspoons pesto
1 to 2 teaspoons dried oregano
1 OXO® cube
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Add a good glug of olive oil (the greener the better!) to a frying pan and heat. Add bacon, celery and onion and cook for 3 to 5 minutes, till soft but not browned. Add a decent splash of water and simmer gently.
Add mince, working your way through it to make sure it has turned light brown from pink.
Add the tin of tomatoes, tomato puree, garlic puree, red wine, sugar, wine vinegar, pesto, oregano, and about half a pint of water. Crumble in the stock cube. Simmer over a low heat, gently bubbling. leave on for about half hour, occasionally stirring.
If you want a richer sauce, add more sugar or balsamic, a simple enough addition, but it makes a huge difference!
This can then be used just with spaghetti, linguine, made into a lasagne, cover and leave for the next day (the flavour intensifies) or it can be frozen.
Better the wine, the better the sauce, but any is better than none!