BEST SPAG BOG IN THE WORLD (TRADITIONAL RECIPE)

From Vicki Curtis

Prep 20 mins

Cooking time 2 hr 20 min

Serves 4

30 gm butter

2 tbs olive oil

1 brown onion finely chopped

2 sticks celery finely chopped

1 carrot grated

250 gm beef mince

250 gm pork mince

tsp sea salt

1 cup milk

1 cup white wine

1 x 700 g bottle of Sugo (or 2 x tins of crushed tomatoes)

½ cup tomato paste

1 tbs sugar

pepper

nutmeg

salt to season

Heat butter and oil in a large hvy based saucepan (I use non stick soup pan) and cook chopped vegies over low heat until onion is soft and transparent. Do not brown or sauce will be bitter. Add minces and sea salt and cook, breaking up the mince with large fork or spoon until it looses it redness. Do not overcook.

Add milk (full cream is best) and cook over low heat, stirring occasionally until milk evaporates. This takes about 15-20 mins. Be patient !

Add remainder of ingredients and bring slowly to the boil, reduce heat to low and simmer uncovered for 2 hrs, stirring occasionally.

Serve with spaghetti and parmesan cheese.

Tips:

· I chop my onion, celery and carrot in mini food processor but can do by hand !

· Sugo is an Italian pasta sauce – I have found it in the pasta sauce aisle of most supermarkets including my little IGA type shop up the road. I have used crushed tin toms instead and end result is just as good.

· Makes a lot of sauce, so I freeze some in batches for later. If making double qty need to cook for longer (until the taste of the wine goes !)

· When serving, spoon a bit of sauce into pasta and stir, then serve up pasta and top with more sauce and cheese.

· Kids love this recipe as it’s not too tomatey or meaty. Milk gets rid of acidity of the tomato and wine.

· Best made day before !