Prep Time: 7 mins      Cook Time: 1 hour 30 mins      Makes: 6 cups / 4 serves

Ingredients

2 tablespoons oil

1 onion, finely chopped

1 1/2 tsp minced garlic

1 carrot, grated

2 sticks celery, finely chopped

350g beef mince

350g pork mince

1 tsp thyme leaves

1 sprig rosemary, finely chopped

200g tomato paste

1/2 cup red wine

700g crushed tomatoes

1 tsp sugar

1/2 lemon, juiced (or 1 tablespoon balsamic vinegar)

4 tablespoons chopped basil

2 tablespoons chopped parsley

Spaghetti, cooked according to packet instructions, to serve (see note)

Method

Heat a large frying pan on medium-high. Cook vegetables, garlic, thyme and rosemary in oil for 5 mins until softened and slightly coloured. Transfer to a bowl.

Wipe out the pan and return to heat. Cook minces, in batches to avoid boiling, for 8 mins, breaking up any lumps, until browned. Add vegetables back to pan and stir in with mince. Make a well in the centre, add tomato paste and cook for 1 min to cook out the sweetness. Add wine, combine with tomato paste and mince and cook until no liquid appears. This step requires a lot of patience.

When all the wine has reduced, add tomatoes, season and stir to combine. Add sugar and lemon juice or vinegar and bring to a boil. Once boiling, stir in remaining herbs, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally.

Serve over pasta or freeze for future use (see note).

Notes

Adding sugar and lemon juice or vinegar helps cut the acidity from the tomatoes. When adding the tomato paste, cook it out for 1 min, then stir the wine into the paste before combining with the mince.

Other vegetables such as mushroom, zucchini, spinach, etc. and processed meats such as bacon or chorizo may be added. If vegetarian or vegan, replace mince with finely chopped mushrooms and 1 can drained and rinsed lentils; in this case, you will need to reduce the sauce to about three-quarters, to avoid a watery sauce.

Leftovers can be stored in ziplock bags or airtight containers. This will last up to 2 days in the fridge or up to a month in the freezer.