Ingredients
- 400 grams beef mince
- 400 grams veal mince
- 2 cloves garlic cloves
- 2 onions
- 2 carrots
- 2 sticks celery
- 200 mls Chianti Classico
- 800 grams tinned quality plum tomatoes
Instructions
- Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
- Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
- Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick.
