Alive and Cooking

Pork and Veal Ragout

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Ragu Sauce:

250 g pork scotch fillet

250 g blade steak

2 carrot, roughly chopped

2 celery, roughly chopped

1 red onion, roughly chopped

2 cloves garlic, roughly chopped

5 basil leaves, roughly chopped

2 tbsp. freshly grated parmesan

400 ml tinned crushed tomatoes

Extra virgin olive oil

300 ml red wine

Salt and pepper



250 g plain flour

2 eggs


In a pasta machine, add flour, 2 eggs and attach the spaghetti fitting. Form into pasta, then cook in boiling salted water.

In a deep pot with a good splash of oil, fry off the onion, carrot, celery and garlic. Sprinkle in some salt and pepper, then remove and set aside.

In the same pot with another good splash of oil, fry off the pork and veal in batches. Return the ingredients back to the pan, pour in the wine and bring to boil. Pour in the tomatoes and enough water to cover. Simmer for 40 mins or so. Once simmered, spoon onto the pasta and garnish with basil leaves and parmesan.

Serves 4 - 5

Pork and Veal Ragout