Ingredients 
Serves: 4 

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 small celery sticks, diced
• 2 carrots, diced
• 2 large cloves garlic, minced
• 1 kg lean beef mince

• 1 cup (250ml) red wine
• 2 tablespoons tomato puree
• 500g passata
• fresh basil, as desired
• salt and pepper to taste

• Directions
  Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

  1. Heat olive oil over medium heat in a large saucepan or deep frying pan.
  2. Add the diced onion, celery, carrots and garlic. Cook slowly for about 8-10 minutes or until soft. Transfer to a bowl and set aside.
  3. Brown the mince in the same frying pan. Add the vegetables back into the pan with the mince, add the wine and scrape up the browned bits from the bottom.
  4. Add the tomato paste, passata and chopped basil. Let the sauce cook over very low heat uncovered for 1 1/2 to 2 hours, stirring occasionally until thickened. Season to taste with salt and pepper.