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Tagliatelle ala Ragu




Source of Recipe


mrmenu


List of Ingredients




1/4 lbsliced pancetta
2T olive oil
3oz butter
2 small carrots, peeled
2 small sticks celery
2 medium onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1lb 2oz lean minced beef
9oz minced pork
2 good quality pork sausages, eg Taste the Difference pork, sun-dried tomato, parmesan and basil sausages
3/4 c red wine
3 rounded T tomato purée or concentrate
1 1/4 c fresh beef stock
salt and pepper



Recipe



Mince the pancetta in a food processor, add to the oil and 2oz of the butter in a large casserole and brown lightly - about 5 minutes.
Mince the carrots and celery in the processor and add to the pan, along with the onions and garlic. Cook over a low heat until softened - about 10 minutes - then add the beef and the pork and season. Remove and discard the casing from the sausages, add the meat and break it up with a wooden spoon. Cook for 10 minutes, stirring, until the meat has lost its raw colour.
Add the wine, increase the heat to medium and cook for 10 minutes. Add the tomato purée or concentrate and 3/4c of the stock, bring to the boil, partially cover, and simmer over a very low heat for 2 hours, stirring from time to time. After 1-1½ hours, add more stock if the sauce is getting dry.