COOK everyday

Classic Italian pork and beef ragu

1 HOUR 30 MINUTES | SERVES 6 | EASY

This is a great make-ahead recipe, so try to cook it at your leisure the day or morning before, as it always tastes better when it’s been cooked a few hours before serving. I make it with half pork and half beef – the minced beef alone makes for a coarse chunky sauce, but adding the pork makes it sweeter and fuller in flavour.

olive oil 2 tbsp
onion 1, finely chopped
carrot 1, finely diced
celery ½ stick, finely diced
garlic 4 cloves, crushed
minced pork 500g
minced beef 500g
red wine 400ml
tinned cherry tomatoes 600g
tomato purée 2 tbsp
dried oregano 2 tsp
nutmeg finely grated to make 1 tsp
hot beef stock (optional)
pappardelle 800g
parmesan 100g, finely grated

• Put a casserole over a medium heat and add the oil. Stir in the onion, carrot, celery and garlic, and cook for 10 minutes or until