Roasted Tomato, Bell Pepper & Meat Sauce For Pasta

Step 1: Slice the tomatoes and bell peppers in half and place on a couple of rimmed baking pans, cut side down.

Step 2: Place on the top rack of oven and broil for 10 to 12 minutes, until skins start to bubble and blacken; remove from oven and allow cooling.

Step 3: Remove and discard the skins, place the tomatoes in a large heavy bottomed pot and mash with a potato masher, slice the peppers and add to pot.

Step 4: Add the tomato juice, parsley, basil, bay leaves, 1 teaspoon of the salt, dried oregano, dried thyme and 1/4 teaspoon of the pepper; bring to a boil over medium-high heat.

Step 5: Meanwhile, drizzle the oil in a large skillet and add the onions and garlic; cook over medium heat until onions start to brown, about 7 to 10 minutes.

Step 6: Slowly pour in the wine and cook until evaporated and sticks to onion mixture; add to tomato and bell pepper mixture.

Step 7: In the same skillet mix the pork, lamb, water, remaining salt and pepper and parmesan cheese; cook over medium high heat until the meat is no longer pink and cooked through.

Step 8: Mix with the tomato and bell pepper mixture and simmer uncovered for about 1 hour until liquid has thickened into a sauce, stirring occasionally.

Step 9: Reduce heat to low and simmer for another hour.

Step 10: Taste and season with salt and pepper to taste, ladle over your favourite cooked pasta.

Step 11: Enjoy!