Ready Time: 1 hrs 35 mins
Preparation Time: 15 mins
Cooking Time: 1 hrs 20 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 kg lean beef mince
- 1 cup red wine
- 1/3 cup tomato paste
- 2x 400g can diced tomato
- 1 carrot grated
- 1 litre beef stock
- 1 bay leaf
- Salt and freshly ground pepper
Method
- Heat oil in the frypan on SAUTE setting. Cook onion and garlic for 5 minutes or until softened. Add mince in 2 batches, stirring continuously to break up lumps. Cook until brown and crumbly.
- Stir in wine and tomato paste and cook for a further 1 minute. Add canned tomato, carrot, stock and bay leaf and bring to the boil.
- Reduce heat setting to SIMMER. Cover, and simmer for 45-50 minutes or until sauce has thickened and reduced and meat is tender. Season to taste with salt and pepper.
Serve with your favourite pasta. Garnish with fresh basil leaves