Ragu

I was brought up on my mams spag bol and have been to restaurants and eaten more authentic ragus made with shoulder of lamb or similar. These were delicious but I also still love the British version made with mince meat so when I saw this recipe I thought it may be the perfect happy medium..

WHAT NO MUSHROOMS

4 tbsp olive oil
2 medium onions chopped
8 cloves garlic chopped
1/4 tsp crushed dried chilli
1 tbsp vegetable oil
500g beef mince  (not lean)
460g pork mince
6 rashers streaky bacon chopped
110g tomato puree
370ml red wine ( full bodied cab sauvignon or Shiraz)
2 x 400g tins chopped tomatoes
pinch of caster sugar
225g ( approx 1) chicken liver pureed
Basil

Preheat oven to gas mark 1
Have a large oven proof dish off the heat ( shall call it pot from now on)
In frying pan cook onion, garlic and chilli in veg oil gently until soft then tip into cool pot
Add beef to frying pan and break up meat frying for approx 7 mins then add to pot
Repeat with pork
Add bacon to frying pan for 2 mins then add tomato puree for approx 2 mins until the aroma of roast tomatoes hits you then add red wine and reduce by 1/3 scraping bottom of pan.
Add to pot with tinned tomatoes and chicken liver
Bring the pot to the boil then place in the centre of the oven uncovered for 4 hrs stirring 3-4 times during cooking
Once ready season with salt pepper and sugar and add basil

If freezing remove that amount before adding basil and add fresh once defrosted

You could also add a little freshly ground nutmeg or even a touch of cinnamon

Please try and add the liver even if you are not a fan as it added a richness to the sauce and your not aware its in there

It is a bit of effort when your preparing it, mainly breaking the meat up, but the beauty of it is you can then just forget about it before serving other than to just cook a bit of pasta. Plus very little chopping

It could easily be adjusted to a slow cooker recipe and great for lasagna

Time taken before oven 30mins
Effort     3/5
End result     4.5/5