RAGU

 

Glorious meaty beef and pork ragu

 

A must have for me Parmesan cheese

 

(serves 4)

 

Ingredients

FOR THIS STYLE OF RAGU

500g chuck minced beef

500g minced pork

100ml ooil or ground nut oil

1 lrg onion fine diced

1 clove garlic fine diced

2 glasses of burgundy or claret wine

1 red pepper fine diced

Salt and fresh ground black pepper

1 sprig of fresh thyme

1 sprig fresh oregano

1 fresh bay leaf

200g tom puree

2 tbs mexine chilli powder

1 tsp cayenne powder

1 tsp garlic powder

4ptn of spaghetti or tripoline pasta

 

I often make this in a much bigger batch, portion and freeze so that  I have quick dinners to hand, pan fry the onions in the oil until soft, without colour, then add the garlic and cook on for a few more minutes, add the mexine chilli powder, cayenne, red pepper, black pepper and garlic powder, cook for a few minutes and then add the beef and pork mince, pan fry until the meat is all browned off, add the tomato puree, salt and fresh herbs, stir in well, then add the wine and simmer to reduce by half, add the tinned chopped tomatoes and tomato puree, simmer gently for 30 minutes.  I find the flavour improves by standing for a few hours or overnight to mature.

 

Cook your choice of pasta, drain, toss the pasta in a couple of ladles of the sauce and place in your bowl, top with lots more sauce and some freshly grated Parmesan cheese, black pepper and a pinch of sea salt.  Sometimes I love to eat this with some classic toasted buttery garlic bread.