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
- A small bunch basil, chopped
- Grated pecorino
Step by Step Instructions
Blitz in a food processor the onion, garlic, carrot, leek and celery.
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, sprinkle in basil.
Cook the pasta in boiling salted water for time on pack, spoon into the ragout, grate over the cheese, and serve.