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