Ingredients
Serves 4¼ cup of olive oil
4 cloves of crushed garlic
1 white onion, finely diced
2 medium carrots, left whole
2 stalks of celery finely diced
1 cups red wine
400 grams of beef shin, cut in cube sizes
400 grams of veal shin, cut in cube sizes
200 grams of pork belly, cut in cube sizes
2 jars of passato di pomodoro*
½ cup tomato paste
1 cup beef stock
2 tsp cinnamon
Salt
1 cup of basil leaves
2 tbsp of fresh rosemary, leaves picked
To serve, grated Italian parmesan and fresh pasta
Method
Heat a heavy based saucepan and pour in the olive oil. Add in the diced beef, veal and pork belly and fry until brown and crispy and until almost all of the oil has evaporated. The beef will start to catch to the bottom of the pan and become quite dry. Add in the diced onions, garlic, celery and whole carrots and cook until slightly browned and the onions are opaque. Add the red wine and allow the wine to cook into the meat, approximately 5 minutes. Add the passato di pomodoro, tomato paste, beef stock, salt, cinnamon, fresh basil leaves and the rosemary. Bring the sauce to a slow boil and reduce to a low simmer. Continue to cook the sauce on a simmer for at least 1½ - 2 hours , occasionally stirring and tasting. Adjust seasoning if necessary. Remove the whole carrots from the sauce and discard.
When a film of red oil sits on the top of the sauce this indicates that the sauce is ready to remove from heat and let stand.
*Passato di pomodoro is fresh tomato puree available at any deli or supermarket in 690g jar.