I loooove to eat this rich deep sauce with roasted butternut squash cubes, the sweetness from the squash goes so well with the rich flavours of the sauce. It freezes super well so double up!
2 lbs Terra Nossa Farm ground pork or 100% grass fed beef
2 cups mushrooms (sliced thin)
2 cups onion (small dice)
2 tablespoons fresh garlic (minced)
2 cups local red wine (cabernet Sauvignon is what I used)
2- 740ml tomato sauce (I like to use Simple Natural roasted red pepper tomato sauce)
2 tablespoons fennel seeds (whole seeds are best, then crushed with the back of a pan)
2 tablespoons tomato paste
¼ cup organic, extra virgin olive oil
1 tablespoon chili flakes
Sea salt and fresh ground black pepper
In a large sauce pot, heat your olive oil on medium/low heat, add your onions, season with sea salt and pepper and cook your onions (without browning them) until translucent. Add your garlic and mushrooms and turn the heat up to medium, cook the mushrooms until their liquid has evaporated. Add your ground pork, chili flakes and fennel seeds and cook for about 5- 10 minutes. Add your red wine and tomato paste and allow it to reduce for about 20 minutes. After 20 minutes your sauce should be quite thick, at this point you can add your tomato sauce, and simmer (no lid) for a good two hours on low heat.
Take it off the heat after it has reduced and turned into a beautiful thick and rich color. I like to add 2 tablespoons of organic virgin olive oil at the end and season with sea salt and pepper.
For a low carb version, serve this deliciousness over zucchini noodles!