Contaldo family meat ragù

Step 1

Heat the extra virgin olive oil in a large saucepan, then add the onion, carrot, basil and bay leaves and fry gently over a medium heat until the onion has softened slightly.

Step 2

Add the beef, ribs and sausages and fry for a few minutes, turning, to brown well.

Step 3

Stir together the tomato puree and the red wine, then add to the saucepan and cook for a few minutes until the volume of the liquid has reduced slightly.

Step 4

Add the tomatoes, salt, pepper and parmesan and stir well.

Step 5

Bring to the boil, then reduce the heat to low, cover with a lid and cook for two hours, stirring occasionally.

Step 6

Lift the meat out of the pot onto a serving plate and keep warm.

Step 7

Add the cooked pasta to the sauce and stir together to coat all the pasta.

Step 8

For the salad, whisk together the olive oil and the lemon juice in a small bowl. Place the lettuce leaves into a serving bowl and toss the salad with the dressing.

Step 9

To serve, ladle the pasta into four serving bowls, top with the meat and serve the salad alongside.