Bramasole

Pasta sauce

500g mince (venison or beef)
5 tbsp cooking oil
2 finely chopped large onions
2 finely chopped carrots
100g finely chopped pumpkin
1 finely chopped zucchini
5 crushed cloves garlic
1 cup torn basil leaves
1/2 cup dry, red wine (e.g. Vin Alto Di Sotto)
3 x 400g tins of Italian crushed tomatoes
beef stock
1 tsp salt
black pepper

Heat 3 tbsp of oil in a large pan and saute the carrots, onion, pumpkin and zucchini over a medium heat until the onion is soft and transparent. Turn the temperature down to low, add the garlic and saute for a few minutes. Do not let the garlic brown. Add the basil and saute for 2 minutes more. Increase the heat and add the wine, tomatoes, stock, salt and pepper. Stir until thoroughly mixed and bring to the boil. Reduce the heat to a simmer, place the lid on the pan and simmer gently for 4 hours, stirring occasionally.

Heat the remaining oil in a frying pan and fry the mince over a medium heat until brown.Add to the sauce, replace the lid and continue simmering over a low heat for one hour.You will need to stir more frequently as the sauce gets thicker. Serve over good Italian pasta and with a crisp green salad or use for a lasagne recipe.

Serves 6-8