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1
Heat a large pan over a medium hea then spray with oil, add the onion, beef and turkey minces and stir breaking up the meats.
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2
Stir until the onion is cooked through and the meat has changed colour.
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3
This might take 10 to 15 minutes and is an important step as its getting that onioncooked along with the meat.
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4
Add the garlic, carrot, celery and capsicum and cook, stirring for about 5 minutes or until the vegetables are softened.
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5
Push the mixture to the outside of the pan and add the tomato paste to the middle of the pan- let it cook over the heat stirring, for a couple of minutes.
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6
Mix the meat mixture back through it so all is coated with tomato paste, then add the wine to the pan and cook for a few minutes more.
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7
Add the sugar, tinned tomatoes along with their juice, Italian herbs, smoked paprika and mixed spice, chicken stock and a good grinding of black pepper.
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8
Bring to the boil, reduce the heat and cook at a simmer for about 1 1/2 hours stirring occasionally.
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9
If the sauce looks to be getting too thick, add in a little more boiling water as needed.
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10
Just before serving, stir through the shredded fresh basil leaves and serve over the pasta of choice, with grated parmesan cheese at the table.
