Contaldo family meat ragù Archive
An authentic Italian tomato sauce for pasta is full of sweet pork, rich beef and spicy sausage. A real feast!
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Tongs
- Plate
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Citrus press
- Serving bowl
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
- 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
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