- 2 kg chuck steak and lamb necks (cut into chunks with the bone)
- 1 large onion, chopped
- 1 garlic clove
- 4 bottles tomato sauce (homemade if available)
- 1 bunch fresh basil
- 4 tsp salt
- olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cover the bottom of a heavy–based pot with oil. Fry the onion, when translucent add the crushed garlic.
Place mix of steak and lamb necks across the base of the pot and turn to brown evenly. Then add enough sauce to cover the meat. Add salt and basil to taste. Save some basil for garnish.
Bring to the boil. Then lower the heat and cook for at least 1½ hours, stirring occasionally (if it gets too dry, simply add some water).
Serve the sauce on pasta and the meat can be served separately with salad.