Meat ragu
Meat ragu
Meat, meat, meat. Joe loves to cook this dish. It is ingredient rich but simple to execute. All you need is a lot of meat and quite a bit of time. It’s worth it. Cook it up and freeze the left over portions.
You will need:
250g lean beef mince
250g lean pork mince
250g veal mince
4 slices of pancetta (finely chopped)
100g chicken livers (blended into a paste)
1 tin of anchovies
4 cans of chopped tomatoes (blended ‘til liquid)
Olive oil
Salt and pepper
2 cloves of garlic (finely chopped)
1 pint of chicken stock
Cook:
Heat a large saucepan and add the oil from the anchovies. When hot, add the anchovies and pancetta and fry until the pancetta is almost (but not yet) crispy and the anchovies have melted. You may have to add a little olive oil.
Add all the meat (except the chicken livers) and fry hard until most of the liquid that comes out of the meat has evaporated.
Add the garlic, chicken livers, chicken stock and tomatoes and bring to the boil. Season with plenty of pepper.
Leave to simmer gently without a lid for about 4 hours, stir every 10 minutes or so. The ragu will cook down to a delicious thick meaty sauce.
Season with salt and pepper and add more oil to make it delicious and shiny.
Serve:
Serve with pasta or use in lasagne, cannelloni, mellanzana parmigana or whatever else you fancy.
Freeze the rest.
