500 g pork mince
300 g veal mince
2 tblsp olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
820 g diced tomatoes
100 g tomato paste
1 cup chicken stock
1 cup red wine
2 tsp fresh rosemary leaves, finely chopped
1 tblsp fresh thyme leaves, finely chopped
1 tblsp fresh oregano leaves, finely chopped
2 tblsp fresh basil, finely chopped
Salt and pepper to taste
Serve with freshly cooked and drained pasta and a little shaved parmesan

Heat a large saucepan over medium heat for 2 minutes, then add olive oil to the pan heating for a further 60 seconds.

Saute the onion and garlic until browned. Add pork and veal mince to the pan and brown well.  Add onion and garlic whilst stiring in diced tomatoes, tomato paste, chicken stock and red wine.  Cook stirring occasionally over a medium heat until half the liquid has evaporated.

Stir in the herbs and season with salt and pepper to taste, cooking for a further 20 minutes. Taste and season again if necessary.

Serve hot with freshly cooked spaghetti or pasta and garnish with shaved parmesan cheese.

Note:

Red wine may be replaced with stock. Fresh herbs can replaced with dry herbs, however, only use half the original stated amount. You may also use your favourite blended herbs in place of fresh i.e. mixed herbs.