1 medium onion
1 stalk large celery
half a medium carrot
1/4 kg ground beef
2 strips Bacon
1 pc Italian Sausage (or any pork sausage with sage)
1 tsp Tomato Paste
500 gms Tomato Sauce
1 medium green bell pepper
3 cloves of garlic
1 tsp sugar
1 tsp vinegar
salt and pepper to taste
300 gms spaghetti
Of course it starts with bacon, diced small and fried in olive oil until almost crisp, set aside but leave the oil. Now do your mirepoix of onions, carrots and celery. As it sweats you can dice all the remaining vegetables and sausage. It's mostly assembly from this point on. Add your ground beef and fold in the mirepoix. Don't mix it around too much, you want the beef to brown. As this browns, sprinkle half a tsp of Italian seasoning and half a teaspoon of dry basil leaves. blend in. Add the diced bell peppers and crusehd garlic, and mix them in as well. Make a small well in the mixture and put the tomato paste in the center to let it fry in the oil until it starts getting fragrant. Fold it into the mixture. Now the tomatao sauce. I like to stir the mixture while pouring in the tomato sauce. Turn the flame down and let it come to a boil gently.
Come back to the mixture after 5 minutes and add in the Italian sausage and stir. Add in the vinegar and sugar and allow to simmer over the lowest possible flame. Stir often like every 5 minutes for about half an hour until the oil starts separating from the sauce and its ready.
All you need is pasta and grated parmesan cheese and you're on your way.
I like this with a Sangiovese (spaghetti wine of course!) or a nice Southern hemisphere Shiraz
Voila!
