Nonna's Sugo Di Carne ("Sauce of Meat"/Bolognese)

This is simply the best Bolognese sauce you will ever make. Don't be surprised if people on the street raise their noses in wonder as they pass your kitchen. The aroma in your house will be incredible, so be prepared for total greatness!

I was raised on this food, so many memories surround this meal for me. Now, I am raising my kids on the same food I was raised on - good italian cooking, so this recipe, passed on to me from my Mum, and to her, from her Mum (my Nonna) is being passed on to my kids - they LOVE it, so Grazie Nonna - milione baci per voi! xox

• 1 kg lean minced beef
• 1 large brown onion, peeled and diced
• 2 Tb olive oil 6 cloves of garlic, finely chopped
• 1 medium carrot, finely chopped
• 1 medium celery stick, finely chopped
• 1 C dry white wine (yes, I use white or red, doesn't matter)
• 2 tins (400g each) whole peeled tomatoes
• 3 heaped Tb tomato paste
• 2 C water
• sea salt and fresh cracked black pepper
• handful of fresh basil, torn (if you have some)

1. Chop onions, carrots and celery finely, set aside.
2. Chop garlic, set aside.
3. Heat a pan on medium high heat, put in a lug of olive oil and add the chopped vegetables and garlic.
4. Saute this briefly until the onions turn opaque.
5. Add mince, break mince up, keep stirring and brown thoroughly.
6. Add 1 cup of white wine, this will create a wicked sizzle and will deglaze the pan and soften all the flavoursome bits on the bottom of the pan.
7. Allow it to reduce by approximately half and then add the salt and pepper and tomato paste, letting the tomato paste cook down a little bit.
8. Add tomatoes and water - put lid on and allow to slowly simmer for 2-3 hours, stirring occassionally.
9. Just before serving, tear up the fresh basil and stir it through the sauce!
10. Serve with steaming hot pasta, and a good shaving of parmegiano reggiano..