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Versatile meat ragù
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Total Time:
2 hours 15 minutes
Savory beef and pork mince blend, perfect for pies, pasta, or rice dishes.
Ingredients:
  • 2 red onions
  • 2 cloves of garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 butternut squash
  • 6 rashers higher-welfare streaky bacon
  • 4 tablespoons extra virgin olive oil
  • 750 g higher-welfare minced pork
  • 750 g minced beef
  • 2 wineglasses red wine
  • 5 x 400 g tins of plum tomatoes
  • 3 sprigs of fresh rosemary
  • 1 fresh bay leaf
Instructions:
  • Prepare the vegetables by peeling and finely chopping the onions, garlic, and carrots, trimming and finely slicing the celery, and peeling, deseeding, and finely chopping the squash. Finely slice the bacon. In a large casserole pan over medium-low heat, heat the oil, then add the bacon, followed by the prepared vegetables and cook gently for about 15 minutes until soft. Add the mince, breaking it up with a spoon, and cook for about 10 minutes. Increase the heat, pour in the wine, and let it bubble for a few minutes. Add the tomatoes and 2 tins of water. Add rosemary sprigs, bay leaf, salt, and pepper. Bring to a boil, cover, and simmer for 1½ hours. If the ragù is too liquidy, simmer without the lid until thickened. Serve immediately or cool and store for later.

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