1 T olive oil
5 oz bacon, chopped
1 large onion
1 lb lean ground beef
2 cloves garlic, minced
1 can (28 oz) tomatoes, crushed or diced
2/3 cup red wine
1 bay leaf
1 beef stock cube
1 T mixed Italian herbs
2 T tomato paste
Black pepper to taste
2 T all-purpose flour
Heat oil in a large pot, add onions and bacon. Sauté until onions are soft and bacon browns.
Add beef and garlic and cook until meat is browned, about 10 minutes.
Add tomatoes, wine, bay leaf, stock cube, herbs and seasoning and tomato paste.
Simmer uncovered for at least 40 minutes, stirring occasionally.
The sauce has a high fat content.
Stir in flour to emulsify the fat and cook a further 2 minutes to thicken.
Serve with your favorite pasta or use in lasagna.
I usually double the recipe and freeze the leftovers.
Prepared, tried and tested by: Christl Honiball