Ragù Napoletano with Rigatoni

Ingredients

• 500 g beef mince
• 500 g pork mince
• 300 g Italian sausage, casings removed
• 2 tbsp olive oil
• 2 yellow onions, finely chopped
• 4 garlic cloves, finely chopped
• 200 ml red wine
• 2 × 400 g whole peeled San Marzano tomatoes
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp chilli flakes
• 700 g rigatoni
• Grated pecorino romano
• Fresh basil

Method

1. 1Heat olive oil in a large, heavy-based pot. Brown the mince and sausage in batches until deeply coloured. Set aside.
2. 2Sauté the onions for 5 minutes. Add garlic, tomato paste, oregano and chilli flakes and cook for 2 minutes.
3. 3Pour in the wine and scrape up the browned bits. Reduce by half. Add the tomatoes (crush them by hand), stock and bay leaves.
4. 4Return the meat. Bring to a boil, reduce to the lowest heat and simmer uncovered for 4 hours. Stir every 30 minutes. The sauce should become thick and dark.
5. 5Season to taste. Cook the rigatoni al dente. Toss with the ragù. Serve with pecorino and basil.