• Bd494fea063a39e501271cf769af60ee

Ragu

Prep
Cook
Serves 12people
Ingredients
1
brown onion
1
carrot
1
celery stalk
1
pork forequarter
1
lamb neck (cut into threes)
1/2
kg pork sausages
browned meatballs
1
clove garlic minced
tin diced tomatoes
5
-6 bottles of pasatta
1
tsp mixed dried herbs
2
-3 dried bay leafs
1
tbs salt
Directions
1.
Finely chop onion in food processor - keep aside. Do the same to carrot & celery.
2.
Cut meat into large pieces.
3.
Add a good amount of oil into a large pot and brown meat in batches. Remove to plate.
4.
Add onion and garlic to pot & soften. Add carrot & celery and cook for a further 5mins.
5.
Return meat to the pot along with pasatta, tin of tomatoes, mixed herbs, bay leaf and salt.
6.
Cook for 1 hr before adding meatballs. Cook for a further 3hrs or until meat is tender and oil appears on the surface.

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