Pasta with mushroom ragu

Serves 4-6

6 Tbsp extra virgin olive oil 500g beef mince

1kg pork mince

4 large cloves garlic, finely chopped 2 bay leaves

2 large sprigs rosemary

Zest of 1 lemon

1 tsp salt

2 large onions, finely chopped 2 carrots, diced 2cm

2 sticks celery, thinly sliced 750g button mushrooms

2 grilled red capsicums, sliced 2cm 4 Tbsp flour

4 Tbsp tomato paste

150ml full-bodied red wine

1L beef stock

500ml water

500g linguine or other dried

long pasta

Chopped parsley and freshly grated parmesan for serving 1 Heat the oil in a large deep, wide saucepan over high heat and add the minces. Stir fry, breaking up the lumps until dry and starting to brown.

2 Reduce the heat to moderate and add the garlic, bay, rosemary, zest, salt, onions, carrots, celery, mushrooms and capsicums. Stir fry for 10 minutes or until the onions are soft.

3 Add the flour and mix well. Turn the heat back up and add the tomato paste, mix well. Add the wine and let it bubble for 1 minute then add the stock and water. Bring to the boil and boil gently for 45 minutes until reduced by half and thickened. Taste and season. This is the ragu. 4 Meanwhile, boil the linguine in a very large saucepan of well-salted water until al dente or tender to the bite. Drain and place in a large, deep, warm serving dish.

5 Put half the ragu on the pasta, and refrigerate the other half for further use. 6 Mix the ragu and pasta and serve with chopped parsley and plenty of parmesan.

Use up the other half of the ragu to make a potato-topped pie

Boil 900g agria potatoes until tender, drain, mash with a little hot milk, butter and seasoning. Heat the oven to 200C. Boil a cup of peas for 2 minutes, drain well and mix into the ragu. Put the ragu into a shallow ovenproof dish and spread the mashed potato on top. Sprinkle with grated parmesan and breadcrumbs and place in the oven for about 25 minutes or until bubbling and browned. Serve with a green vegetable.

Did you know that every New World store in New Zealand is home to real butchers and their apprentices? They prepare the highest quality cuts, make their own sausages, and mince beef and pork right there in your local store to ensure you get the freshest meat to cook with. Brigit Corson, New World Fresh Expert