Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta

Ingredients

• 250g beef mince
• 250g pork mince
• 1 sprig of rosemary
• 1 medium onion
• 1 carrot
• 1 stick of celery
• 150ml red wine
• 2tbsp puree
• 900ml-1ltr beef stock

Method

• Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
• Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
• Cook for 5mins, then add the rosemary sprig
• Cook until the liquid has evaporated and the meat is brown and golden
• Add the wine and let it bubble away for a minute
• Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
• Add the beef stock and stir.
• Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
• Serve with your choice of pasta 🙂