As we have had a chilly few days with temperatures as low as 10 C it has been good weather for warm comfort food, such as this amazingly good tasting Pork and Beef Ragu which I have wanted to share with you since winter started in June.
This is a classic dish, which has become personalised over time and is always welcome at our table.
Pork and Beef Ragu
500g pork neck, fat removed and chopped into 2 cm pieces
500g beef chuck steak, fat removed and chopped into 2 cm pieces
1/3 cup olive oil to fry
1 large onion
1 bay leaf
1/3 cup red wine
500ml passata - red tomato puree or 2 tins chopped tomatoes
1 teaspoon sugar
salt and cracked black pepper to taste
continental parsley chopped, to serve
Pasta of your choice to serve.
Heat a high sided non stick pan over medium high heat and fry the meat in batches until browned, remove to a plate and set aside.
Add a little more olive oil and fry the onion and bay leaf. Drain off the juices that have collected on the plate with the meat and return the browned meat to the pan.
Stir, then pour over the red wine, keep stirring for 2 minutes before adding the tomato puree and cloves. Place on lid and bring to a low boil, then reduce heat to simmer, add sugar, salt and pepper to taste. Cook for 1 hour 15 minutes, or until meat is tender. Stir occasionally and remove cloves if you can find them.
Bring a large saucepan of water to boil, add 1 tablespoon salt and pour in your pasta, stirring. Put timer on for 12 minutes depending on the variety used. Bring back to boil and stir occasionally.
I cook spaghetti for 12 minutes and penne for 14 mins.
Drain pasta, place on your serving plate and pour ragu over the top. Serve sprinkled with parsley and grated parmesan cheese. Along with crusty bread, a bowl of olives and a fresh salad on the side, Your dinner is served and your guests will be delighted by this amazing pork and beef ragu.
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Buon appetito, enjoy, Merryn xx