Photo: Marina Oliphant
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Ingredients
- ¼ cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 small carrot, finely chopped
- 1 cup parsley, finely chopped
- 3-4 pieces beef chuck steak on bone (about 1kg)
- 2-3 pork spare ribs
- 1 tbsp tomato paste
- 4 x 750ml bottles tomato passata
- Sea salt and freshly ground black pepper
- ¼ tsp nutmeg, grated (optional)
- Small bunch fresh basil leaves
Method
In a large saucepan heat olive oil then add onion, garlic and carrot and fry until onion is translucent and carrot has softened, being careful not to burn the garlic. Add parsley and cook briefly. Add beef and pork spare ribs. Brown each piece well on all sides — this will enhance the sauce's flavour. If using the tomato paste, push the meat to one side of the saucepan and fry off the paste for a minute or two. Add one bottle of passata at a time and mix well with meats. Season with salt, pepper and grated nutmeg and stir. Tear basil leaves into sauce and stir through. Cover saucepan with lid slightly askew to let excess steam escape. Cook on a low heat for at least two hours.
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