*PLEASE NOTE THAT CHANGES IN “SERVINGS” DOES NOT EFFECT CHANGES IN GRAMS
Heat the pan on high heat. When the pan is hot, put in the olive oil. (See recipe notes below)
Brown the ground beef, pork and bacon together. After browning the meat drain off the excess fat.
Add in the tomato paste and cook till lightly browned. Put in the chopped onions, chili (if using), carrots, celery and garlic. Saute for 1 min then dust with flour. Mix well.
Put in the crushed tomatoes, bay leave, beef stock and a little salt (not too much), just enough to season the meat. Bring to a boil, turn down the heat and simmer for 40 mins to reduce the sauce. The sauce will thicken as it cooks.
Put in all the spices and simmer for another 15 mins. Add in extra beef stock if it’s too dry. Add in salt and pepper to taste.
Serve the sauce over your favorite pasta topped with shaved or ground Parmesan cheese.
Virgin Olive oil does not have a high smoke point, therefore heat the pan first before putting in the oil.