1 brown onion (finely diced)

1 celery stalk (finely diced)

500gm lamb mince

550gm pork sausages

1 cup white wine

1 tbl sp oregano

1 tbl gr cumin

1/2 tbl sp gr cinnamon

1/2 tbl sp chilli flakes

700ml passata

4 bay leaves

Salt

Cracked black pepper

Olive oil

1. Pop large pot onto medium high heat and cover with a fair glug of olive oil. Add in the onion and celery and sweat and sizzle down for 10 minutes, adding cold water in dashes if needed as not to colour.

2. Remove lining of pork sausages and bring into mince size pieces. Add sausage meat to pot and stir through and colour for a couple minutes, before adding into lamb mince. Break down lamb mince with wooden spoon and mix through, leaving to colour for a couple minutes.

3. Stir through the oregano, cuming, cinnamon and chilli flakes, before adding a few cracks of black pepper and a few pinch of salt. Add white wine and mix before reducing for 2 more minutes. Add passata and 300ml water (use passata jar) and mix through.

4. To finish add the bay leaves and stir before bringing to high simmer. Lower heat and simmer  gently for 80 minutes.