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flameDessertBeefPorkPasta
Tagliatelle with Pork, Beef and Black Pudding Ragu
ServesServes 8-10 people
Method
Steps
- Heat a tablespoon of extra virgin olive oil in a large heavy bottomed frying pan over a medium heat.
- Add the soffrito ingredients and cook gently over a low heat stirring occasionally until soft (8-10 minutes).
- Remove the soffrito, add a little more oil, and fry the minced beef and pork in batches until brown. Add the garlic and rosemary and after a minute stir through the soffrito. Add the wine, raise the heat and stir, after a couple of minutes add the tomato passata, paprika and black pudding.
- When the sauce is almost about to boil reduce the heat and allow to simmer for 2 hours, stirring occasionally. Cook it for as long as you can, at least 2 hours, watching that it doesn't catch at the bottom of the pot. If the sauce starts to get dry, add some freshly boiled water from the kettle a little at a time.
- Serve with freshly cooked tagliatelle and lots of parmesan. The ragu will keep well in the fridge for 3 days, and it freezes well too.
Originally published at eatlikeagirl.com. Reproduced for personal collection.
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