Classic Italian Pork & Beef Ragù

Serves 6

INGREDIENTS:

2 tablespoons olive oil

1 onion, finely diced

1 carrot, peeled and finely diced

½ celery stick, finely diced

4 garlic cloves, crushed

500g (1lb 2oz) minced pork

500g (1lb 2oz) minced beef

400ml (14fl oz) red wine

600g (1lb 5oz) canned cherry tomatoes

2 tablespoons tomato purée

2 teaspoons dried oregano

1 teaspoon freshly grated nutmeg

hot beef stock (optional)

800g (1lb 12oz) pappardelle

100g (3½oz) Parmesan cheese, grated

sea salt and freshly ground black pepp

METHOD:

1. Place an ovenproof casserole dish over a medium heat and add the oil. Stir in the onion, carrot, celery and garlic and cook for 5 minutes or until softened. Add the pork and beef and season with salt and pepper. Cook, stirring occasionally, until the meat has turned a light brown colour.

2. Pour in the red wine and leave to simmer for about 5 minutes. Stir in the tomatoes, tomato purée, dried oregano and nutmeg, season with salt and pepper and mix well. Reduce the heat to low and simmer for 1 hour, stirring occasionally. The longer you let it simmer the more tender and flavoursome the ragù becomes. Add a little hot beef stock if it becomes too thick.

3. Put a large saucepan of salted water over a high heat and bring to the boil. Tip in the pasta and stir for 2 minutes. Cook according to the packet instructions until al dente and then drain, reserving 2 tablespoons of the cooking water.

4. Return the pasta to the saucepan (off the heat) and stir in the reserved cooking water followed by the ragù. Serve topped with the grated P