This recipe forms part of the October 15 meal planner created in partnership with New World. Half of the ragu recipe is served here with pasta, the other half is used to make a potato-top pie for another time. See below for how to make it.
Tam West
Did youknow that every New World store in New Zealand is home to real butchers and their apprentices? They prepare the highest quality cuts, make their own sausages, and mince beef and pork right there in your local store to ensure you get the freshest meat to cook with.Brigit Corson, New World Fresh Expert
Ingredients
6 Tbsp
Extra virgin olive oil
500 g
Beef mince (Main)
1 kg
Pork mince
4 large
Garlic cloves, finely chopped
2
Bay leaves
2 sprigs
Rosemary, large
1
Lemon, use the zest only
1 tsp
Salt
2 large
Onions, finely chopped
2
Carrots, diced 2cm
2 sticks
Celery, thinly sliced
750 g
Button mushrooms (Main)
2
Red capsicums, grilled, sliced 2cm
4 Tbsp
Flour
4 Tbsp
Tomato paste
150 ml
Red wine, full-bodied
1 Ltr
Beef stock
500 ml
Water
500 g
Linguine pasta, or other dried long pasta
1 small handful
Chopped parsley, and freshly grated parmesan for serving
Directions
Heat the oil in a large deep, wide saucepan over high heat and add the minces. Stir-fry, breaking up the lumps until dry and starting to brown.
Reduce the heat to moderate and add the garlic, bay, rosemary, zest, salt, onions, carrots, celery, mushrooms and capsicums. Stir-fry for 10 minutes or until the onions are soft.
Add the flour and mix well. Turn the heat back up and add the tomato paste, mix well. Add the wine and let it bubble for 1 minute then add the stock and water. Bring to the boil and boil gently for 45 minutes until reduced by half and thickened. Taste and season. This is the ragu.
Meanwhile, boil the linguine in a very large saucepan of well-salted water until al dente or tender to the bite. Drain and place in a large, deep, warm serving dish.
Put half the ragu on the pasta, and refrigerate the other half for further use.
Mix the ragu and pasta and serve with chopped parsley and plenty of parmesan.
Use the other half of the ragu to make a potato-topped pie
Boil 900g agria potatoes until tender, drain, mash with a little hot milk, butter and seasoning. Heat the oven to 200C. Boil a cup of peas for 2 minutes, drain well and mix into the ragu. Put the ragu into a shallow ovenproof dish and spread the mashed potato on top. Sprinkle with grated parmesan and breadcrumbs and place in the oven for about 25 minutes or until bubbling and browned. Serve with a green vegetable.
