Pasta Ragout
This ragout is made with two different types of meat, pork and beef as well as an array of flavoursome veg. Deliciously satisfying, this hearty meal will feed your hungry horde in a hurry!
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
For the ragout
- 500g mince beef
- 500g minced pork
- 1 onion, peeled and diced
- 3 garlic cloves, crushed
- 1 carrot, diced
- 1 leek, diced
- 3 bay leaves
- 2 sticks celery, diced
- 2 x 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 1 bunch basil
- 75ml red wine
To finish
- Grated parmesan
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough.
Cling film the pasta dough and let it rest for thirty minutes in the fridge. Blitz the onion, garlic, carrot, leek and celery in a food processor. To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek garlic bay and tomato puree.
Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours, gently simmering, and then sprinkle in basil. Cook the pasta in boiling salted water for 1 to 2 minutes, spoon into the ragout, grate over the cheese and serve.
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
For the ragout
- 500g mince beef
- 500g minced pork
- 1 onion, peeled and diced
- 3 garlic cloves, crushed
- 1 carrot, diced
- 1 leek, diced
- 3 bay leaves
- 2 sticks celery, diced
- 2 x 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 1 bunch basil
- 75ml red wine
To finish
- Grated parmesan
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough.
Cling film the pasta dough and let it rest for thirty minutes in the fridge. Blitz the onion, garlic, carrot, leek and celery in a food processor. To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek garlic bay and tomato puree.
Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours, gently simmering, and then sprinkle in basil. Cook the pasta in boiling salted water for 1 to 2 minutes, spoon into the ragout, grate over the cheese and serve.
