Gennaro’s Family Meat Ragu

This authentic Italian pasta sauce is the one Gennaro Contaldo grew up eating as a child. It is full of pork, beef and sausage, a real meat lovers treat. Perfect for cooking during lockdown as it makes a tonne so leftovers for days. Yes, it does take over 2 hours to cook but the majority of this time it is just blipping away on the stove top or in the oven. For those of you that don’t know who Gennaro is, Jamie Oliver calls him his London Dad!

Ingredients

• 4 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 500gm beef topside, cut into medium chunks
• 500gm pork spare ribs
• 200gm Italian pork sausage
• 1 1/2 tbsp tomato paste
• 100ml red wine
• 3 x 400gm tins chopped tomatoes
• handful of fresh basil leaves, torn
• salt and pepper
• 25gm parmesan, grated plus more for serving
• pasta of choice for serving

Directions

Heat the extra virgin olive oil in a large heavy based saucepan, then add the onion, carrot, garlic and bay leaves and fry gently over a medium heat until the onion has softened.

Add the beef, ribs and sausages and fry for a few minutes, turning to seal. They won’t brown very well because of the quantity of meat.

Stir together the tomato paste and the red wine, then add to the saucepan and cook for a few minutes to cook of the alcohol.

Add the tomatoes, salt and pepper, parmesan and basil leaves. Use a little water to swish out all the tomato juices left in the tins and add that as well.

Stir well and bring to the boil.

Reduce the heat to low, cover with a lid and cook for 2 hours, stirring occasionally. Alternatively put into a 140°c oven for the 2 hours.

Lift out the meat and chop into bite sized pieces. Removing any rind and bones from the spareribs.

Return the meat to the sauce and check for seasoning.

Boil up your pasta of choice and toss through enough sauce to coat, topping with additional meat.

This meat sauce would also be delicious served over cheesy soft polenta. As always please leave me a comment if you decide to make this hearty ragu letting me know how you got on. Enjoy. Sheryl x