Technically something close to an Italian ragù napoletano, this meat stew is hearty, filling and rich. Feeds a small army.
- 4 tbsp olive oil
- 500g beef shin, cut into chunky pieces
- 500g pork ribs
- 200g thick-cut bacon, cut into chunks
- 1 onion, finely chopped
- 3 tbsp tomato puree
- 200ml red wine
- 1 carrot, peeled
- 1 stick celery
- 1 bay leaf
- 3 tins chopped tomatoes
- Salt and pepper
- Heat the olive oil in a big, heavy-based saucepan, add the meat to the pan in batches and fry until it’s brown all over, then remove from the pan
- When the meat is all browned and put to one side, turn down the heat and add the onion to the pan
- Cook for 7 mins or so until softened
- Increase the heat, stir in the tomato puree and wine and boil for 5 mins
- Add the celery and carrot, chopped tomatoes, a tin of water, salt and pepper
- Bring to the boil then lower the heat to a low simmer
- Add the meat back to the pan, along with any juices that have leaked out
- Cover and cook very gently for 2-3 hours. Stir from time to time and check there’s enough liquid – you can add a bit more water if it gets too thick. The sauce will be rich and thick when cooked and the meat will be so tender you can cut it with a spoon
- Remove the pork ribs and any bits of gristle, plus the bay leaf, carrot and celery (and eat the veg secretly in the kitchen before serving)
Serve with piles of tagliatelle or papardelle, traditionally as 2 separate courses – the pasta with the tomato sauce (primo) and the meat (secondo).
Sophie cooks 