Il ragu di gennaro
Chef Contaldo
5tbsp extra virgin olive oil
1 small onion finely chopped
500g topside of beef chopped into chunks
500g pork ribs
200g Italian port sausages
2tbsp tomato puree diluted with 100ml red wine
3 x 400g tis chopped tomatoes
Basil leaves
Serves 4-6
Heat oil and cook onion until softened. Add the beef, ribs and sausages and seel well. Increase the heat and stir in tomato puree and reduce by 1/3. Add tomatoes and basil. Bring to boil and then simmer (covered) for about 2 hours (very gently) until sauce is thick and silky. Stir occasionally, add more water/wine if necessary.
Pour sauce over pasta and serve meat separately.