3 Tbsp Olive oil
1 kg Beef – minced
Sea salt and white pepper to taste

1 cup Onion and celery – diced
4 Garlic cloves

3 Tbsp Tomato paste
½ bottle White wine (375 ml)

2 x 400g cans Whole peeled tomatoes – drained well and chopped

750 ml Water or chicken stock

2 Tbsp Basil and oregano – mixed and chopped
5 Tbsp Huffman’s Hot sauce
Sea salt to taste

Fry beef with 2/3 of the olive oil in a wide pot until browned, season well to taste, stir often using a whisk to break meat up
Remove to a bowl and place pot back on the heat
Drain any residual fat from browned mince

Add vegetables to pot with remaining oil and sweat gently until tender

Add tomato paste and white wine, raise heat
Reduce until thickened and coating vegetables

Add chopped tomatoes and cook briefly to get rid of excess moisture, 2-3 min

Add  water or chicken stock and cooked beef
Cook until thickened, 30 min or so

Season with herbs, hot sauce and sea salt