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  • Prep Time15 min
  • Cook Time1 hr 30 min
  • Total Time1 hr 45 min
  • Serving Size4


  • 500g minced beef
  • 1 carrot
  • 1 small onion
  • 1 stick celery
  • 1 garlic clove
  • 1 bay leaf
  • 75g pancetta cubes or a couple of slices of bacon will do if you can’t get pancetta
  • 150ml white/red wine (it’s up to you)
  • 2 tbsp tomato puree
  • 1 400g tin chopped tomatoes
  • Olive oil
  • Sea salt
  • 50g butter
  • 100ml beef stock
  • Nutmeg


1Heat 3 tbsp olive oil and your butter and add your pancetta! Cook for 3-5 mins until golden.2Chop your veg as small as you can!3

Add your onions, celery, and carrots.

4Add your garlic and bay leaf and cook over a low heat for about 15 mins.5

Add your meat and cook until browned make sure you break up your meat with your spoon so you have no lumps.

6Season your meat at this stage.7Add your wine, turn up heat and cook for 3-5 mins to burn off alcohol.8Add your puree, tomatoes and the beef stock.9

Leave to simmer over a low heat for about an hour. If you can leave it longer do but I know most people are under pressure for time.

10If the sauce is drying out just add some water.11Cook until nice and thick
Check seasoning and adjust accordingly.

Serve with spaghetti and some cheese.


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