Every Italian family has their very own special ragu recipe – and this our chef and owner Eugenio Maiale’s recipe, passed onto him by his mother Maria. Cook it low and slow and with lots of love.
100ml of olive oil
2 cloves of garlic, finely chopped
4 onions, finely chopped
4 carrots, finely chopped
4 sticks of celery, finely chopped
200g pancetta, finely chopped
750g pork mince
750g chicken mince
750g veal mince
1 bottle red wine
1/2 teaspoon of ground nutmeg
2 bay leaves
2 tbsp of chopped parsley
1 tbsp of chopped rosemary
1 can of tomatoes
1 litre chicken stock
1 litre milk
Handful of parsley, roughly chopped
500g fresh or dried pappardelle pasta
Step 1: Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.
Step 2: Add the pancetta, nutmeg, cloves, garlic, rosemary, bay leaves and minced meats.
Step 3: Fry until all liquid has evaporated.
Step 4: Add wine and simmer until it evaporates.
Step 5: Add milk and simmer until it evaporates.
Step 6: Add tomatoes, stock and season with salt and pepper.
Step 7: Cover and cook gently stirring occasionally for 2 hours
Step 1: Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Step 2: Drain.
Step 3: Transfer to pot with sauce, add parsley; toss.
Step 4: Serve with parmesan.