INGREDIENTS
2 tins chopped tomatoes liquidized
1 onion
3 large carrots
6 celery stalks
olive oil for frying
butter for frying
400g ground beef
4 pork sausages
Himalayan salt
ground black pepper
3 large garlic cloves minced
1 cup white wine
1 cup milk
1 cup homemade beef broth
METHOD
Finely chop the onion, celery and carrots in a food processor and sauté in a little butter and olive oil. Add the mince and pork sausage pushing it out of the casing. When the meats change colour, use a masher to make the mince fine so there are no lumps. Add the garlic, salt and pepper. Mix well and add the cup of wine. Allow the wine to reduce and then add the tomatoes, beef stock and milk stir well and simmer on a low heat for three hours. Stir every now and then.
