Serves 3-4

500g lean beef mince
8 cloves of garlic, minced
2 sprigs rosemary, leaves finely chopped
1 large white onion, or 2 smaller ones, finely diced
1 red pepper, diced
4 salted anchovies, minced with the back of a knife
200ml red wine
50ml balsamic vinegar
1 tbsp soy sauce
1 chicken stock cube
4 bay leaves
3 tins of chopped tomatoes
Skin of a Parmesan cheese, if you’ve got any kicking about
1 bunch basil, leaves shredded

In a a large heavy based saucepan heat 2 tbsp olive oil and brown off the mince. Cook until all the liquid is released then evaporated and the meat is well browned. Strain it off into a sieve.

In the same pan add 1 tbsp olive oil and add the onion. Fry until soft and starting to brown then add the rosemary, garlic, anchovy and red pepper. Fry for a further 3-5 minutes to cook the garlic.

Add the bay leaves, red wine, soy sauce and balsamic vinegar and reduce by 2/3. Then add the meat back and the stock cube. Add a couple of good pinches of maldon salt and a few grinds of black pepper. Stir well to coat the meat then add the tinned tomatoes. Add 1/2 a tomatoes tins worth of water. Add the Parmesan skin, whole, if you have one.

Cover with a lid and cook in the oven at 130* fan for at least 3 hours. Stir once or twice during that time.

Remove from the oven and season to taste. Add the shredded basil. Serve.


ALLERGIES: soy/sulphur/fish/celery/milk

CST Elephant