Nowadays, one would call this a beef ragu pasta sauce but to us, pasta sauce was just pasta sauce. There are no apologies for a lack of instructions. Generally speaking your start with heating the butter and oil then adding the onions and bacon. Add the meat and then the other vegetables then the liquids and herbs and spices. You can simmer over low heat until the meat is tender and falls apart or my mum always made her pasta sauce in the pressure cooker… 10 – 12 minutes. If the sauce is still too liquidy, then simmer until excess liquid is reduced.
Version 1
Oil
1/3 block butter
2 medium onions (diced)
Chop rosemary bunch
Chop 2 cloves garlic
1 cup celery (diced)
1 carrot, chopped
½ red capsicum (diced)
Chop end of salami (diced)
2 rashers of streaky bacon (diced)
2 fatty pork chops, trimmed and chopped
1 piece of rump (diced)
1 chicken breast (diced)
Chicken stock
Chilli flakes
Cinnamon
All spice (little)
1 bottle Sugo
Wine
Tomato paste if needs more red
Version 2
4 oz butter
Oil
Garlic
Parsley
1 large onion
1 carrot, finely chopped
2 to 3 sticks of celery, finely chopped
2 bacon rashers (diced)
½ capsicum can diced
Rump steak, lean diced
Pork, lean diced
1 bottle tomato salsa – Bertolli
Small glass wine
Chicken stock
Pepper
Cinnamon
All spice
1 teaspoon sugar