Post by Dee on Jan 23, 2007 17:48:25 GMT
This recipe is by Valentina Harris and it is gorgeous! It might sound fiddly but its not too bad at all. I have an ulterior motive for putting it up too. I have the recipe in a magazine and I thought I had lost it the other day, I was devastated and tried to find it on the net but couldn't find it anywhere. I've found it again and am putting here so it never gets lost!!!
200g boned pork loin or shoulder (I use minced pork)
200g boned beef steak, such as chuck or blade(I use minced beef)
200g prosciutto crudo (I get it from asda in the prepacked meats section)
50g unsalted butter
2 medium carrots, finely chopped
2 celery sticks, finely chopped
2 onions, finely chopped
100g pancetta or streaky bacon, finely diced
2 heaped tbsp tomato puree, diluted with 350ml hot water
200g chicken livers, washed, trimmed and finely chopped
8 tbsp double or single cream
a small truffle, cleaned and thinly sliced(optional)
1. Finely chop the beef, pork and proscuitto with a heavy sharp knife.( I use mince so I don't have to and I chop the proscuitto in the food processor). Melt the butter in a large pan over a medium heat. Add the carrots, celery, onions and pancetta or bacon ( I chop these separate in the food processor) and cook for 5-6 mins, stirring occasionally.
2. Add the meats and cook for 5 mins, stirring. Add the diluted puree and season with black pepper - the meats should be just covered with liquid. Stir well, cover and leave to simmer very slowly for about 2 hours, stirring and checking every 30 mins. If the ragu looks like its drying out, stir frequently and add a little more hot water.
3. When the meat is tender, add the liver(i wash it through a seive then chop it in the food processor) and simmer for 5 mins. Stir in the cream and the truffle, if using( i don't use the truffle).
Turn off the heat, cover and set aside.
Delicious over spaghetti!! My kids have it with pasts twists.
It sounds a lot but I freeze it in portions and just defrost in the microwave when I'm ready to use it!
There!! Safe forever!! ;D
200g boned pork loin or shoulder (I use minced pork)
200g boned beef steak, such as chuck or blade(I use minced beef)
200g prosciutto crudo (I get it from asda in the prepacked meats section)
50g unsalted butter
2 medium carrots, finely chopped
2 celery sticks, finely chopped
2 onions, finely chopped
100g pancetta or streaky bacon, finely diced
2 heaped tbsp tomato puree, diluted with 350ml hot water
200g chicken livers, washed, trimmed and finely chopped
8 tbsp double or single cream
a small truffle, cleaned and thinly sliced(optional)
1. Finely chop the beef, pork and proscuitto with a heavy sharp knife.( I use mince so I don't have to and I chop the proscuitto in the food processor). Melt the butter in a large pan over a medium heat. Add the carrots, celery, onions and pancetta or bacon ( I chop these separate in the food processor) and cook for 5-6 mins, stirring occasionally.
2. Add the meats and cook for 5 mins, stirring. Add the diluted puree and season with black pepper - the meats should be just covered with liquid. Stir well, cover and leave to simmer very slowly for about 2 hours, stirring and checking every 30 mins. If the ragu looks like its drying out, stir frequently and add a little more hot water.
3. When the meat is tender, add the liver(i wash it through a seive then chop it in the food processor) and simmer for 5 mins. Stir in the cream and the truffle, if using( i don't use the truffle).
Turn off the heat, cover and set aside.
Delicious over spaghetti!! My kids have it with pasts twists.
It sounds a lot but I freeze it in portions and just defrost in the microwave when I'm ready to use it!
There!! Safe forever!! ;D
