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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large pot. Brown pork mince until the color changes.
Season with salt and black pepper.
Add minced garlic, diced brown onion, diced carrots, and diced celery. Sauté until soft.
Stir in cardamom powder and paprika.
Add rosemary, bay leaves, and tomato paste. Cook briefly until fragrant.
Deglaze with red wine, scraping up any browned bits from the bottom of the pot.
Pour in canned tomatoes, add parmesan rind, fresh basil, and fresh parsley.
Add 2-4 cups of water or stock. Cover and simmer on low heat for 1-2 hours until the sauce is thickened and flavors meld.
Finish with more fresh basil and parsley before serving.
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Use 2-4 cups of water or stock depending on how thick you like the sauce.
Perfect with pasta or crusty bread.
Can I use a different type of meat?
Yes, you can substitute pork mince with beef or a mix of beef and pork.
What can I use instead of red wine?
You can use beef stock or grape juice as a non-alcoholic substitute for red wine.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this sauce?
Yes, the sauce can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What pasta pairs well with this sauce?
Pappardelle or tagliatelle are great choices to pair with this rich sauce.
