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2 tbsp vegetable oil
3 medium onions, finely chopped
200 g (7 oz) pack smoked back bacon, diced
3 cloves garlic, crushed
1 kg (4 1/2 cups) 35 oz frozen beef mince
250 g (2 cups) 9 oz button mushrooms, sliced
400 ml (14 fl oz )red wine
750 g (1 3/4 lb) jar of passatta (alternatively use 2 x 400 g (14 oz) can chopped tomatoes)
250 ml (9 fl oz) beef stock (either fresh or made up from a stock cube)
1 tbsp thyme, finely chopped
4 tbsp tomato puree
salt and freshly ground black pepper
10 g (1/4 oz) finely chopped basil
10 g (1/4 oz) finely chopped parsley
method
1. Heat the oil in a large saucepan and gently fry the onions, bacon and garlic for 5 minutes.
2. Add the mince and cook until brown, this will take about 5 minutes.
3. Add the mushrooms, red wine, chopped tomatoes, passatta, stock, thyme and tomato puree. Bring to the boil. Season, reduce the heat and simmer for 30 minutes.
4. Add the basil and parsley. Serve with parmesan cheese and cooked spaghetti.
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