Ingredients
• 5 tablespoons extra-virgin olive oil
• 2 brown onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 medium carrot, very finely chopped
• 1 celery stalk, very finely chopped
• 500g premium beef mince
• 250g premium pork mince
• 250g premium veal mince
• 140g tub tomato paste
• 2 tablespoons dried oregano
• 690g bottle tomato passata sauce
• 1 cup beef stock (see note)
• 1 cup pinot noir
• 2 dried bay leaves
• 4 sprigs fresh thyme
• 1/2 cup fresh basil leaves, shredded
• 550g dried spaghetti, cooked
• Grated parmigiano cheese, to serve
Method
1. Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
2. Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
3. Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
4. Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
5. Divide pasta between bowls. Top with sauce. Serve with parmigiano.
