Ragù sauce made with passata | Mutti Recipe

Ingredients

• 5 tbsp extra virgin olive oil
• 1 small onion finely chopped
• 1 handful small celery, finely chopped of fresh basil
• 250 g beef cheeks
• 500 g pork spare ribs
• 2 large pork and fennel sausages
• 2 tbsp Mutti tomato paste
• 100 ml good quality red wine
• 3 x 400 g Mutti passata
• salt and pepper
• 50 g pecorino for grating
• 500 g Fresh Macaroni or 400 g dried pasta