Ragu di maiale e manzo (pork and beef ragu)
serves
6
Ragu di maiale e manzo (pork and beef ragu)
Ragus are highly savoury, rich, meat-based sauces. Lamb ragu in Abruzzo, hare ragu in Tuscany and the well-known bolognese ragu in Bolonga. Local and seasonal, utterly Italian.
Ingredients (12)
- 3/4 cup (180ml) extra virgin olive oil
- 4 bacon rashers, finely chopped
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 5 small rosemary sprigs
- 500g each pork and beef mince
- 3/4 cup (210g) tomato paste
- 1/2 cup (125ml) red wine
- 4 cups (1L) beef stock
- 25g unsalted butter
- 1/2 cup (40g) finely grated parmesan, plus extra to serve
- 500g casarecce (substitute other short pasta)
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the ragu, heat oil in a large deep frypan over medium-high heat. Add bacon, onion, garlic and rosemary, and cook, stirring occasionally, for 6 minutes or until bacon is golden. Increase heat to high, add minces and cook, breaking up minces with a wooden spoon, for 10 minutes or until browned and most of the liquid has evaporated. Add tomato paste and cook, stirring constantly, for 2 minutes to cook the paste. Add wine, bring to the boil and cook, stirring occasionally, for 3 minutes or until reduced slightly. Add stock, bring to a simmer and cook, stirring every 30 minutes, for 2 hours or until reduced by two-thirds. Discard any visible rosemary stalks and stir through the butter and parmesan.
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2.Meanwhile, cook pasta according to packet instructions and drain.
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3.Stir pasta through meat ragu and scatter with extra parmesan to serve.
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