¾poundground pork (minced pork) - grass-fed free-range mince can be a combination of 1/3 pork 2/3 beef. But use the normal meat-to-fat ratio. No need for extra lean mince.
1.5poundsground beef (minced beef)
2largeyellow onion - diced
4clovesgarlic - diced
4rashersbacon - free-range, diced
1teaspoonground cumin
1teaspoonchili flakes (chilli flakes in British English)
1teaspoonground cinnamon
1teaspoonground star anise
1teaspoonground nutmeg
1teaspoonsea salt
3piecesbay leaf (bay leaves)
1teaspoonpaprika
1teaspoonred wine
2tablespoonsWorcestershire sauce
1tablespoonssugar (white sugar) - stevia or coconut sugar
In a large pot/saucepan, heat HALF the oil with the spices. Add the bacon, onion, garlic and vegetables and sauté for 3-4 minutes. Remove and set aside.
Add the other 2 tablespoons of oil to the pan along with the mince. Break it up, so it isn’t in clumps and saute for 5-8 mins until it is no longer pink. Add the sautéed vegetables back to the pot.
Pour in the tomato sauce, tomato paste, red wine, Worcestershire and honey. Bring to the boil. When boiled, drop to low heat and simmer WITH THE LID ON for up to 2 hours. Remove the lid and cook for another 1 hour or until thick and ready to serve. Stir occasionally.
Serve sauce spaghetti or make some zucchini noodles*. Top with some parmesan cheese, a squeeze of lemon, a drizzle of olive oil and some fresh herbs.
ZUCCHINI NOODLES:
2-3 large zucchinis peeled with a julienne peeler or a spiralizer machine. In a hot fry pan with 2 tablespoons coconut oil, toss the zucchini with some squeezed lemon juice and fresh sea salt. Don’t overcook, or you will end up with soggy noodles. Ain’t nothing ‘al dente’ about sog.
This sauce is also great for homemade lasagnas, Shepherd’s pies and eggplant stacks. Recipes to come!!