Ingredients

  • 1 1/2 kg minced beef
  • 500 g of pork mince
  • 1/4 cup dry white wine
  • 1/4 cup milk
  • 1/4 cup tomato paste
  • 1/2 teaspoon nutmeg
  • 2 streaky bacon slices
  • 1 celery
  • 4 cloves garlic
  • 1 big carrot
  • 1 large zucchini
  • 2 cups broth (liquid)
  • 2 cans diced tomatoes
  • 1/4 cup Kalamata olives
  • 1 tablespoon oil olive
  • 3 laurel
  • 1 teaspoon of dried oregano
  • 1 teaspoon of basil leaves dried
  • 2 packages spaghetti
  • 1 tablespoon butter
  • 1/4 cup leaves fresh basil
  • 1/4 cup grated Parmesan

Method

  • STEP 1 heat oil and butter in a large saucepan over medium heat. Add chopped bacon, celery and garlic and cook for 5 minutes, stirring occasionally.
  • STEP 2 Combine beef and pork and add to the pot, stirring to brown and break up lumps with a wooden spoon. Add the nutmeg and season with salt and pepper.
  • STEP 3 Add the wine and continue to cook until most of it has evaporated. Add milk, bay leaves, tomato paste, carrots and zucchini and stir well. Cook until most of the milk is evaporated.
  • Step 4 Add the canned tomatoes, basil and dried oregano and 1 cup of broth. Cover partially with a lid, reduce heat to low and cook for 2 hours, checking and stirring occasionally.
  • STEP 5 Add inventories and finely chopped olives. Continue to cook, uncovered, for another 1.5 hours or until reaching a saucy consistency of thickness. Season well.
  • STEP 6 Cook spaghetti according to package instructions. Drain and toss with the sauce. Serve sprinkled with fresh basil and Parmesan cheese.

Notes

This is a great series of salsa and I like to freeze off smaller portions in containers for easy and fast night meal of the week. It can also be spoon over steamed veges for a delicious no carb meal on toast for a quick snack, or as a base for lasagne.