Ingredients
1 tblsp olive oil
1 large onion diced
1 large sprig of thyme
2 bay leaves
2 tsp dried mixed herbs
1 tblsp minced garlic (4 cloves)
1kg of minced meat (pork / beef – roughly half/half)
2 x beef oxo cubes
1/2 tsp ground black pepper
1/4 cup tomato paste
1/2 cup red wine
2 cups beef stock
2 x 400 grm tins diced tomatoes
*optional large spoonful of confit garlic
Method
Heat oil over medium heat in large, heavy based pot and add onion and herbs, cooking for a few minutes or until onion is translucent.
Add garlic and mince cooking until browned. Add crumbled oxo cubes , pepper and tomato paste and cook for a couple of minutes .
Add red wine, stirring to combine and allow to cook down for a few minutes, adding the confit garlic (if using).
Add in the beef stock and tinned tomatoes reducing down over a low heat.
Serving suggestion
Serve over pasta with a generous serve of Parmesan cheese or a toasted bread and herb crumble for a delicious alternative to dairy.