¼ cup olive oil
25g butter
1 large onion, finely chopped
8 rashers bacon, chopped
500g Emerald Hill beef mince
6 tblsp parsley, chopped
2 bay leaves
1 tsp oregano
1 tsp marjoram
1 tsp ground black pepper
3 cloves garlic, crushed
1+ cup red wine
2 sticks celery, chopped
1 carrot, grated
4 large tomatoes, chopped
½ cup tomato paste
250 g baby mushrooms, halved
Heat olive oil, melt butter in it. Add onion, cook until clear. Add bacon, cook for 4 minutes. Add mince, cook until brown. Add parsley, bay leaves, oregano, marjoram, pepper and garlic, cook 4 minutes. Add red wine, cook 4 minutes. Add celery, carrot, tomatoes, tomato paste and mushrooms, cover and simmer for at least 1 hour (the longer the better).
Serve with pasta, and with freshly grated Parmesan cheese and black pepper.