- 2 T extra virgin olive oil
- 40 g butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 250 g mincemeat
- Salt and freshly ground black pepper, to taste
- 2 x 400 g cans whole peeled tomatoes
- Cooked spaghetti, to serve
Heat the olive oil and butter and fry the onion, carrot and celery until just tender. Add the mincemeat to brown, and season to taste.
Add the blended whole peeled tomatoes and gently simmer for 1½ hours.
Serve with spaghetti.