Ragu
Ingredients
• 4 Tbsp extra virgin olive oil
• 1 brown onion, finely diced
• 2 cloves garlic, crushed
• 1 stick celery, finely diced
• 1 carrot, finely diced
• 400g beef mince
• 150g Italian pork sausages, skin removed (2 sausages)
• Sea-salt flakes and freshly ground black pepper, to season
• 125ml milk
• 65g tomato paste
• 250ml red wine
• 400g can chopped tomatoes
• 2 fresh bay leaves
• 4 sprigs oregano
Method
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Heat ½ of the oil in a large heavy-based saucepan over a low heat. Add onion, garlic, celery and carrot. Cook for 5 minutes or until onion is soft. Transfer to a bowl. Set aside.
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Heat the remaining oil in same pan, increasing heat to high. Add all meat and cook, stirring and breaking up meat with a wooden spoon, for 10 minutes or until browned. Season.
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Reduce heat to medium and add milk. Cook, stirring occasionally, for 10 minutes or until milk evaporates. Add paste and cook, stirring for 3 minutes.
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Stir in wine, tomatoes, bay leaves, oregano and onion mixture. Season. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 1 hour. Set aside to cool a little.
