Bridge 67 Butchers

James Martin’s Beef and Pork Ragout

James Martin’s Pasta Ragout

With minced beef and pork sausages


  • 400g Yorkshire Pasta (Mezze Maniche Rigate)
  • 500g mince beef
  • 8 pork sausages chopped
  • 1 onion, peeled and diced
  • 3 cloves crushed garlic
  • 1 carrot diced
  • 1 leek diced
  • 3 bay leaf
  • pinch chilli flakes
  • 2 sticks celery diced
  • 2 x 400g tinned chopped tomatoes
  • 2 tbs tomato puree
  • 1 bunch basil
  • 75ml red wine

To finish:

  • A small bunch basil, chopped
  • Grated pecorino

Step by Step Instructions

Step 1

Blitz in a food processor the onion, garlic, carrot, leek and celery.

Step 2

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.

Step 3

Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours gently simmering, sprinkle in basil.

Step 4

Cook the pasta in boiling salted water for time on pack, spoon into the ragout, grate over the cheese, and serve.

Leave a Reply