Ragu
This hearty and comforting Beef and Pork Ragu recipe is a labor of love, simmered low and slow to develop deep flavors. Combined with a rich red wine sauce, aromatic herbs, and finely chopped liver, this dish is packed with savory goodness. Perfect for a cozy family dinner or special gatherings, each bite promises a delightful melt-in-your-mouth experience.
— Constant Cookbook
Ingredients
- 500g pork mince
- 500g beef mince
- 1 bottle nice red wine
- 4 large garlic cloves, minced
- 1 pack liver, chopped as finely as you can
- 1 extra large onion, chopped
- 1tsp dried thyme
- 1tspo dried oregano
- 1 recipe portion of my Classic Fresh Tomato Sauce
- Seasoning
- Oil
Instructions
- Preheat oven to 150c. Have a large, deep oven tray at hand. Put a little oil in a pan and fry off the onion until translucent and softening. Add the garlic and fry for a couple more minutes. Place into the oven tray. Add a little more oil if needed (do this each time if required) and fry off the beef mince until browned and add the othe oven tray. Add the pork mince to the pan and cook until browned. Add to the oven tray. Add the liver to the pan and cook till browned. Add to the oven tray. Add a little of the wine to the pan and de glase, taking up and of the sticky bits from the bottom of the pan and add to the oven tray, along with the rest of the bottle of wine. Add the tomato sauce to the oven tray along with the dried herbs and season. Mix thoroughly. Place in the oven and cook for 2 hours. Remove and stir through every 20 mins or so. Depending on your oven, it may require longer or shorter cooking time, so keep checking. It will brown on top each time but that adds to the taste. Once cooked, add to your desired dish.
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Yield
Serves 6
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