Big Batch Smoky Pork Ragu

• 3 11/16 cups pork mince can be beef, lamb, or a combination
• 4 smoked streaky bacon rashers, cut into small strips
• 4 onions small, finely chopped
• 2 carrots finely chopped
• 6 cloves garlic minced
• 3/4 cup red wine
• 4 1/4 cups vegetable stock
• 1 tablespoon tomato puree
• 3 cans chopped tomatoes
• 1 1/4 cups passata
• 3 teaspoons salt
• 2 teaspoons sugar
• 3 teaspoons herbs preferably Italian
• 3 tablespoons olive oil

1. Add the oil to a large casserole dish on the hob, over a medium heat. Add the onions, carrots, and garlic and soften. (5 minutes)
2. Add the bacon and pork mince and cook until the pork is a deep brown. Stir regularly to break up the meat. (20 minutes)
3. Dissolve the tomato puree in the wine and add to the pan, making sure to scrape up any bits off the bottom. Wait until wine has reduced by half. (2-3 minutes)
4. Add the stock, tomatoes, passata, salt, sugar, and herbs and stir gently. (2 minutes)
5. Cover and leave on a low heat for at least 2 hours, stirring every twenty minutes, until the sauce has reduced to a thick, dark red ooze of deliciousness.

pork, bacon rashers, onions, carrots, garlic, red wine, vegetable stock, tomato puree, tomatoes, passata, salt, sugar, herbs, olive oil

Taken from www.yummly.com/recipe/Big-Batch-Smoky-Pork-Ragu-1543355 (may not work)