“This tasty combo of beef and pork mince is great in pies, on pasta or with rice. ”
- 2 red onions
- 2 cloves of garlic
- 3 carrots
- 2 sticks of celery
- 1 butternut squash
- 6 rashers higher-welfare streaky bacon
- 4 tablespoons extra virgin olive oil
- 750 g higher-welfare minced pork
- 750 g minced beef
- 2 wineglasses red wine
- 5 x 400 g tins of plum tomatoes
- 3 sprigs of fresh rosemary
- 1 fresh bay leaf
- Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
- Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
- Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
- Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins’ worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
- Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
- Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.
If freezing, stick a label on with the date, name of the dish, and what to serve it with. It can be kept in the fridge for 3 days or freezer for 2 months. If you freeze it, remember to defrost in the fridge before reheating until piping hot.
Source: Jamie Oliver