Ingredients

Serves 6-8

500g organic pork mince
500g organic veal mince
1 large carrot, finely diced
1 large brown onion, finely chopped
1 stick of celery, finely diced
5 cloves of garlic, crushed
2 bay leaves
5 anchovy fillets
25g pancetta, diced
25g of dried porcini mushrooms
½ cup dry red wine
2 x 600ml bottles of tomato passata
4 tbsp olive oil
Salt and pepper to taste
Pinch of sugar if needed

Method


In a small pot heat the red wine and porcini mushrooms. When the wine begins to boil turn off the heat and set aside with the lid on for flavours to infuse.
 
Now heat the olive oil in thick-based pot on low-medium heat. Add the carrots, celery, onion, garlic, bay leaves and a pinch of salt and pepper and cook for about 15 minutes until the vegetables are very soft but not coloured.

Turn the heat to medium and add the anchovies and the pancetta and cook for 5 minutes. Turn up the heat to medium-high and add the pork and veal mince and cook until the meat browns. Drain the porcini mushrooms reserving the red wine and finely dice the mushrooms. Add wine and mushroom to the pot and wait until the wine has almost completely reduced. Add the two bottles of passata and a pinch of sugar if needed. Bring to a boil then reduce to a gentle bubble and leave, stirring occasionally,  for two and half hours or longer. Adjust seasoning.

Serve with fresh pasta and a grating of parmesan cheese.