Dell'Ugo Ragu
Recipe Date:
6 August 2014
Serving Size:
8
Cook Time:
03:00:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 1 Kg Casarecce pasta (or any short pasta)
- 4 Italian sausages (pork and fennel)
- 2 Pieces of veal osso bucco
- 200 g Pork belly
- 200 g Beef chuck
- 200 g Veal top side
- 4 x 375g tins of diced tomatos
- 2 Large brown onions
- 1 Small tin of tomato paste
- 1 Carrot
- 1 Celery stick
- 5 Cloves of garlic
- 500 ml Virginia Vineyard Unlabelled Red
- 100 ml JOSEPH First Run Extra Virgin Olive Oil
- 200 g Fresh grated Parmiggiano cheese
Directions
Skin sausages and cut all meat into roughly 2cm dice. Finely chop or food process the vegetables and garlic.
Slowly heat the olive oil in a heavy based pot, add the vegetables and sweat until tender. Add all the meat and cook until lightly browned. Add tomato paste, red wine and cook until liquid has reduced by half. Add diced tomato and season with salt and pepper. Cook for 2.5 to 3 hours on a low heat with the lid on, allowing a little steam to escape, until meat is tender.
Cook the pasta in salted boiling water until 'al dente'. Strain and toss with ragu and the freshly grated Parmesan cheese. We like to add bay leaves and some fresh rosemary and thyme to this delicious dish.
Try the original at Dell'Ugo in New Farm.
