Been probably a few years since I made one of these, so now's the time. This will be a large one, with most being portioned up and into the freezer. I made the meat sauce the day before (yesterday) to let the flavours intensify in the fridge overnight.
OK, first off, frying a couple of chopped onions and some streaky smoked bacon in olive oil.
Then chopped carrot and celery added.
Some red wine added, and allowed to evaporate.
Now the turn of the meat, in this case a 50/50 mix of beef and pork mince. Once the mince had browned, more red wine went in and heated until evaporated.
A mix of tomato passata, chopped fresh tomato, and tomato puree went in, everything mixed, and cooked on a very low flame for 5 hours.
Lastly, a cup of fresh cream added, another 5 minutes cooking, then allowed to cool.