A TAVOLA

• 348 Victoria Street, Darlinghurst NSW 2010
• (02) 9331 7871(02) 9331 7871
• reservationsdarlinghurst@atavola.com.au
• atavola.com.au/darlinghurst

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Every Italian family has their very own special ragu recipe and this is our chef and owner Eugenio Maiale’s recipe, passed on to him by his mother Maria. Cook it low and slow and with lots of love. This makes a big batch and is great to freeze. Don’t forget to put on the Italian music and pour yourself a glass of wine while you cook this!

INGREDIENTS

150g butter
1 litre good quality extra virgin olive oil
4 onions, finely chopped
4 carrots, finely chopped
4 sticks of celery, finely chopped
200g pancetta, finely chopped
1/2 teaspoon of ground nutmeg
2 cloves
2 cloves of garlic, finely chopped
1 tbsp chopped rosemary
2 bay leaves
750g pork mince
750g chicken mince
750g veal mince
1 bottle red wine
1 litre milk
1 can tomatoes
1 litre chicken stock
Salt
Pepper
Handful of parsley, roughly chopped
500g fresh or dried pappardelle pasta.
2 tbsps chopped parsley
Freshly grated parmesan

METHOD

1. Heat the butter and oil in a deep-based pan and add the onions, carrot and celery and fry until they have softened over a low heat.
2. Add the pancetta, nutmeg, cloves, garlic, rosemary, bay leaves.
3. Add the minced meats and fry, breaking up the mince and continuing to cook until all the liquid has evaporated.
4. Add wine and simmer until it evaporates.
5. Add milk and simmer until it evaporates.
6. Add tomatoes, stock and season with salt and pepper.
7. Cover and cook, gently stirring occasionally for 2 hours.

TO SERVE

1. Boil pasta in a large pot of salted boiling water until just tender but still firm to bite.
2. Drain.
3. Transfer to pot with sauce, add parsley.
4. Serve with parmesan.