Ingredients:
- 1kg Coppenagh House Farm Wagyu Steak Mince
- 3tbsp Olive Oil
- 40g Butter
- 2 Carrots
- 3 Onions
- 1 tbsp Brown Sugar
- 4 Rashers cubed
- 3 Cloves of Garlic
- 3 tbsp Tomato Paste
- 500ml Red Wine
- 500ml Beef Stock
- 2 cans of Chopped Tomatoes
- 2 Jars of Joan and Bob's Pasta Sauce
- 2tsp Skillet & Spice Italian Seasoning
- Balsamic Vinegar
- Pasta Of Your Choice
Method:
- Pour in 2 tablespoons of olive oil and 40g butter into the hot pan. Throw in the carrots, onion and bacon. Cook for two minutes, stirring.
- Stir in 1 tablespoon of brown sugar.
- Add garlic and tomato paste; cook for 3 minutes and transfer to a bowl.
- Add remaining olive oil, heat, and brown the mince; combine with the tomato mix.
- Deglaze with red wine until reduced by half.
- Add meat, tomato mix, Balsamic vinegar, pasta sauce, tomatoes, and stock, Skillet & Spice Seasoning; stir.
- Bring to a boil, then simmer covered for up to 4 hours until thick and dark red.
- Season to taste.
- Cook pasta in salted boiling water, reserve starchy liquid, and drain.
Serve with Parmesan, bread, and a crisp green salad.
