Delicious Pasta Sauce Recipe
1 cup (250ml) extra virgin olive oil
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra to serve
1 tsp sugar
Salt & freshly ground pepper
**Method
Heat 1/2 the oil in a large saucepan. In batches, cook the meat until lightly browned. Remove from the pan.
Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.
Add pasta, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring often, for 1½ hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.
320g oxtail or beef tail, fat trimmed
400g veal casserole steak, in chunks
500g pork ribs, in four pieces
1 onion, halved
1 garlic clove, crushed
1 carrot, halved crossways
1 celery stick, halved crossways
700g passata (Val Verde Passata cooking sauce)
425g can crushed tomatoes
1 chicken stock cube
1 cup (250ml) white wine
5 sprigs fresh continental parsley, plus extra to serve
1 tsp sugar
Salt & freshly ground pepper
**Method
Heat 1/2 the oil in a large saucepan. In batches, cook the meat until lightly browned. Remove from the pan.
Add the remaining oil, onion, garlic, carrot and celery. Cook until light brown and soft. Return the meat to the saucepan.
Add pasta, tomatoes, stock, wine, parsley and sugar. Season with salt and pepper. Simmer, stirring often, for 1½ hours on a medium-low heat. Remove any large meat or vegetable chunks. Stir through cooked pasta. Serve topped with parsley.
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