250 gm Beef mince
250 gm Pork mince
1 Large brown onion (diced small)
3 cloves of garlic (diced even smaller)
1 bottle Italian tomato sauce
2 tablespoons tomato paste
1 glass good red wine
2 fresh Bay leaves
1 spring of rosemary
3 anchovy fillets
100gm sliced button mushrooms
Heat a table spoon of olive oil in a large high sided fry pan, ensuring the oil does not get too hot. Add the garlic and allow to infuse the oil without turning brown, constantly stir. Add the onion, once again avoiding burning and stirring. Wait till the onion turns translucent, don't overcook as it will be hard and people will complain! Add the beef and pork and brown the mince, once again constant stirring and breaking the mince up as far as possible.
When the meat has browned add the tomato sauce, I use a good Italian one, the tomato paste, and the red wine. Stir to a consistent colour. You may now have a problem with pretty much a whole bottle of wine left unallocated!
When you're happy with the colour add the bay leaves and the rosemary leaves, I use fresh right from the garden as it adds an excellent flavour. Add the anchovy, don't worry it breaks down during cooking, stir once again and bring to a low simmer.
Cook for as long as you desire, adding water if it dries out too much and to personal requirements. Half an hour before serving stir through the mushrooms and leave to simmer, checking every 10 minutes or so.
Serve with a good spaghetti, usually around 10 minutes in boiling water to prepare, and top off with cheese. Open a second bottle of wine, you may need it if the meal doesn't go as planned.
Check out the "image Gallery" tab to see the in progress and final photos!