500g beef mince - or try half beef mince and half pork mince
3 rashers bacon, rind removed, sliced thinly (can substitute with smoked ham)
2 carrots, grated
3 clove garlic, finely diced
1 large brown onion, finely diced
1 large tin chopped tomatoes
½ cup red wine
2 tblsp beef stock powder mixed into 1 cup water
1 tbsp mixed dried herbs
2 tbsp tomato pesto, or tomato paste
½ cup kalamata olives, chopped (optional)
In a large flat bottom frypan, render bacon rinds until crisp. Remove from pan and add diced onion, bacon slices, garlic and grated carrot. Saute for 5 minutes then add beef mince. Break mince apart with a wooden spatula and saute until brown. Add red wine and leave to reduce for 2 minutes. Then add all other ingredients. Reduce heat to a simmer and cook for 35 minutes until thick.
Serve with spaghetti cooked to packet specifications.