2 hrs 15 mins
Super easy
serves 12
About the recipe
This tasty combo of beef and pork mince is great in pies, on pasta or with rice.
Ingredients
2 red onions
2 cloves of garlic
3 carrots
2 sticks of celery
1 butternut squash
6 rashers of higher-welfare smoked streaky bacon
4 tablespoons extra virgin olive oil
750g higher-welfare minced pork
750g minced beef
2 wineglasses of red wine
5 x 400g tins of plum tomatoes
3 sprigs of fresh rosemary
1 fresh bay leaf
Method
- Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
- Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
- Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
- Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
- Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
- Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.
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