JOHN COMPTON'S SPAGHETTI SAUCE

By bjnelson55

John Compton served this to us in England in 2000 when we went to England for Rachel's wedding. It was FANTASTIC!

Ingredients

• 1-1/2 pounds of lean minced beef
• 6 oz. streaky bacon, finely chopped
• 1 large onion, diced
• 4 large carrots, thinly sliced
• 4 or more fresh garlic cloves, chopped
• 1 tin of chopped tomatoes
• 1 jar of bolognaise sauce (if you cannot find, use two tins of tomatoes)
• 1 large spoonful of tomato puree (concentrated tomato paste)
• 6 oz. sliced mushrooms
• 1 large glass of robust red wine
• Pinch of salt and black papper to taste
• Bunch of fresh basil
• Parmesan cheese

Preparation

Step 1

Heat about 2 tablespoons of olive oil in a large pan. Add onions and garlic and cook for a couple of minutes. Add bacon and carrots and mushrooms.

After a few minutes, add minced beef and cook gently for about 10 minutes, stirring now and then.

When meat is brown, add wine, tomatoes, sauce, puree, salt and papper. Turn up the heat and bring to a near boil. Turn down heat and simmer for about one hour or until you are happy that the meat is cooked.

If you feel sauce is too dry, add more liquid such as tomatoes or wine. Stir sauce from time to time to help prevent sticking to the pan.

When ready, serve with your favorite pasta and good fresh crusty bread.

Sprinke parmesan cheese and freshly chopped basil onto sauce when ready to serve.