Contaldo family meat ragù Archive

Ingredients

• 5 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• handful of fresh basil leaves, torn
• 2 bay leaves
• 500g/1lb 2oz beef topside, cut into medium chunks
• 500g/1lb 2oz pork spare ribs
• 200g/7oz Italian pork sausages
• 2 tbsp tomato purée
• 100ml/3½fl oz red wine
• 3 x 400g/14oz cans chopped plum tomatoes
• salt and freshly ground black pepper
• 25g/1oz parmesan, grated
• 400g/14oz large rigatoni pasta, cooked according to packet instructions
• 3 tbsp extra virgin olive oil
• 1 lemon, juice only
• 2 Little Gem lettuces, leaves separated
• 1 handful frisée leaves, torn