Orecchiette al Ragu Bolognese!

300g Orecchiette pasta

60g Grana Padano cheese grated

The Ragu

50g Butter

50g Pancetta diced finely

1 carrot diced finely

1 celery diced finely

1 small onion diced finely

100 g minced beef or veal

2 pork sausages preferably continental hot ones for some spice

1 glass red wine (one for you too)

250 ml water and 1 beef stock cube in it

3 tablespoons of tomato paste concentrate

salt and pepper if preferred

Preparing the Ragu.  Heat the butter in a large saucepan that is deep.  Then add the pancetta, carrot, celery and onion. Cook for around 10 minutes.  Then add the diced meats and the sausage must be squeezed from its casing into the mix as we are using the inner part of the sausage and discard the casings.  Add the wine slowly when the meat is cooked and keep stirring it and keeping it finely chopped.  Add tomato paste and stock.

To prepare the Ragu is the easy part but remember that to make a marvellous Ragu you need to cook it for a few hours to perfect it.  I normally cook mine for around 3 to 4 hours.  Simmer low and use extra wine or stock when it gets a bit dry.

Cook the pasta in boiling salted water until al dente.  Then drain and mix the sauce with the pasta.  Serve with the parmesan cheese.  Bellissimo!!! 

Mixing the meats into the vegetable mixture