- 4 tbs Olive oil
- 2 continental sausages
- 1 small onion very finely chopped
- 1 small carrot very finely chopped
- 1 stick celery very finely chopped
- 500gm braising steak, minced or very finely chopped
- 200ml red wine (we use De Bortoli Deen Vat 1 Durif)
- 350ml crushed tomatoes
- 200ml beef stock
- 1 tsp dried thyme
- 1 tsp dried basil
- salt and pepper to taste
- Heat olive oil in heavy based frying pan, add continental sausages and fry gently for 2-3 minutes. Add chopped vegetables and continue frying until vegetables are soft, stirring often.
- Add the minced steak and cook until its lost its raw colour. Pour in red wine and boil 2-3 minutes until the liquid has almost evaporated.
- Add crushed tomatoes and stock to pan, season with salt and pepper and cook on high heat for 5 minutes, stirring frequently.
- Add dried herbs. Reduce heat and simmer for 2 hours. It’s very important not to let the sauce boil. Stir occasionally and season again if needed.
- Sprinkle with parmesan cheese and serve with any type of pasta you like (we love spaghetti or penne).
Deen Vat 1 Durif
If you’re a fan of Shiraz, trying an inky-black Durif is like stumbling across a wonderful bar at the end of a quaint alleyway. The flavours are as generous as a free-pour, ripe and full-bodied with spicy dark fruits and savoury oak to finish. Available here.