• 4 Tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 sticks celery, finely chopped
• 1 carrot, peeled, grated
• 250g beef mince
• 250g pork mince
• Sea-salt flakes, to season
• ½ cup milk
• ½ cup tomato paste
• 1 cup red wine
• 700g bottle passata
• 1 Tbsp brown sugar
• 2 fresh bay leaves
• Freshly ground black pepper, to season
• 500g spaghetti
• Shaved parmesan, to serve
Heat ½ the oil in a large heavy-based saucepan over a low heat. Add onion, garlic, celery and carrot. Cook for 5 minutes or until onion is soft and transparent. Transfer to a bowl and set aside.
Add remaining oil to pan. Increase heat to high. Add beef and pork and cook, breaking up with a flat-bottomed wooden spoon, until browned. Season with salt.
Reduce heat to medium. Add milk and cook, stirring occasionally, for 10 minutes or until milk evaporates. Add tomato paste and cook, stirring, for 3 minutes. Add wine, passata, sugar, bay leaves and onion mixture. Season with pepper and stir to combine. Bring slowly to the boil, then reduce heat to low and cook, uncovered, stirring occasionally, for 1 hour.
Cook pasta in a large saucepan of rapidly boiling salted water following pack instructions or until al dente. Drain. Add 2 large spoonfuls of sauce and toss to combine. Serve pasta topped with remaining sauce, with parmesan on the side.
For a healthy twist
Follow the recipe above but sneak in some extra vegie for the kids. Grate 100g peeled pumpkin, 1 large carrot and 2 small zucchini and add to the sauce in Step 2, halfway through cooking. Serve with grated cheddar instead of parmesan.