Adrian Richardson’s delicious meat sauce for his Ultimate Indulgent Lasagne recipe. It’s delicious served over your favourite pasta or gnocchi, sprinkled with freshly grated parmesan or to freeze for another use.
50g butter, chopped
300g salami, finely chopped
200g smoky bacon, finely chopped
2 onions, finely chopped
6 garlic cloves, crushed
1 small carrot, peeled, grated
½ stalk celery, finely chopped
2 bay leaves
500g lean minced beef (rump, topside or girello)
350g minced pork (shoulder or leg)
1 cup red wine
2.5 litres (10 cups) tomato passata
Salt and freshly ground black pepper, to taste
1 cup packed basil fresh leaves
1. Melt butter in a large heavy-based saucepan. Add salami, bacon, onions, garlic, carrot, celery and bay leaves. Sauté gently for 7 minutes, or until vegetables start to soften. Add minced meats. Cook, stirring with a wooden spoon to break up the lumps, for about 10 minutes, or until browned. Stir in wine and passata. Season.
2. Bring to boil. Gently simmer for 2 ½ hours, stirring occasionally. If sauce becomes too thick, add 1 cup water. Remove. Stir in basil.