500 g ( 18oz ) minced ( ground ) beef
or 350 g beef and 150g minced pork
4 rashers of finely chopped streaky bacon or pancetta ( optional )
1-2 large very finely grated carrots
2 stalks of celery, finely chopped
1 large onion, finely chopped
2 cloves of garlic, crushed or very finely chopped
1 teaspoon of dried thyme
1 tablespoon of freshly chopped parsley
1 bay leaf
1 300g ( 11oz ) tin of chopped tomatoes
1 tablespoon tomato purée
salt and freshly ground pepper
1 tablespoon of olive oil for frying
450 ml ( 3/4 pint ) of stock
Fry the chopped onion gently until translucent
Add the meat and fry until nice and brown and no more liquid is left.
Stir in the carrots, celery, then add the garlic, thyme, parsley and bay leaves.
Pour in the tinned tomatoes.
Add the stock and season to taste.
Leave to simmer gently for 2-3 hours, stirring from time to time.
Serve with your favourite pasta and a crispy side salad.