Authentic beef and pork ragu

Serves 4

Prep time: 15 minutes

Cook time: 1 hour, at least Serve with: Beaujolais Lantignié 2016 Louis Jadot

INGREDIENTS

2 tbsp olive oil

25g butter

1 onion, finely diced 1 carrot, finely diced ½ celery stick, finely diced 4 garlic cloves, crushed 500g minced pork 500g minced beef 300ml red wine 600g tin cherry tomatoes 2 tbsp tomato purée

2 tsp dried oregano

1 tsp freshly grated nutmeg 600g fresh pappardelle 100g Parmesan cheese (grated), sea salt and freshly ground black pepper

METHOD

1. Place a casserole dish over a medium heat and add the oil and the butter.

2. Put in the onion, carrot, celery and garlic. Stir and cook for five minutes or until softened. Add the minced beef and pork, and season with salt and pepper. Cook, stirring occasionally, until the beef has browned.

3. Pour in the wine and leave to simmer for about five minutes.

4. Stir in the tinned cherry tomatoes, tomato purée, dried oregano and nutmeg, season with salt and pepper and mix well. Reduce the heat and leave to simmer for at least an hour. The longer you allow it to simmer, the more tender and flavoursome the ragu becomes. Add a little beef or vegetable stock if it becomes too thick, or even water.

5. Bring a large saucepan of salted water to the boil. Tip in the pappardelle and stir for two minutes. Cook until al dente and drain, reserving two tbsp of cooking water.

6. Return the pasta to the saucepan (off the heat) and stir in the cooking water followed by the ragu.

7. Serve with grated Parmesan.