Ingredients
2 tablespoons olive oil
2 large brown onions, diced finely
3 cloves garlic, crushed
250g beef mince
250g pork mince
2 carrots, grated
3 tablespoons tomato paste
½ cup Deakin Estate Shiraz
810g tin chopped tomatoes
500ml beef stock
500ml water
2 bay leaves
1 packet fresh ravioli – cooked as per directions
Grated parmesan to serve
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Heat oil in a large saucepan at high heat then add onions and garlic and cook for a few minutes.
Add minced meats and cook until browned, stirring constantly to keep meat from clumping. If there is excess fat in the pan once meat is cooked it's best to drain it off.
Pour the Deakin Estate Shiraz into the pan and watch it sizzle. Stir through and use the wine to deglaze the pan, releasing the flavours stuck to the bottom. Cook for a couple of minutes.
Add the carrots and cook for a few minutes more before adding the tomato paste. Stir through over heat for a 2 or 3 minutes.
Add the tinned tomatoes, stock and water. Bring to the boil, add the bay leaves and then reduce the heat to a simmer.
Let the sauce cook for at least one hour – try for 3 hours if there's time. The longer you cook it, the more flavoursome it becomes.
When ready, serve sauce with cooked ravioli, sprinkle with parmesan.
Enjoy with garlic bread, a green salad and a glass of Deakin Estate Shiraz.
Buon appetito!
Recipe by Possum15
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