Ragu

Ragu is warming and satisfying it takes time but so do all good things.

Ingredients:

• 250g Beef brisket or chuck
• 250g Pork filet or shoulder
• 1 Medium Red onion
• 1 stick celery or leak
• 1 large Carrot
• 500ml Beef Stock
• 600ml Passata or tinned plum tomatoes
• 2 tablespoons Extra Virgin Olive Oil
• Tablespoon Tomatoe Paste
• 3 Bay Leaves

Method:

1. Dice Onion, Carrots and Leak/Celery
2. Sweat Onion, Carrot and Celery/Leak over medium heat in oil
3. Add Tomatoe paste to diced veg once it becomes soft
4. Add Passatta/Tinned Tomatoes and Beef Stock stick blend until desired consistency
5. Leave sauce on low heat add bay leaves
6. Chop meat into medium to large pieces and sear in hot pan
7. Add meat and any juices into the sauce
8. bring to simmer cook for 3 to 4 hours
9. Shred meat then continue to cook until sauce is desired thickness (Extra water or stock can be added if too thick