Ingredients

The following ingredients have 12 Servings
  • 2 red onions
  • 2 cloves of garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 butternut squash
  • 6 rashers higher-welfare streaky bacon
  • 4 tablespoons extra virgin olive oil
  • 750 g higher-welfare minced pork
  • 750 g minced beef
  • 2 wineglasses red wine
  • 5 x 400 g tins of plum tomatoes
  • 3 sprigs of fresh rosemary
  • 1 fresh bay leaf

Instruction

  • Start by prepping all your veg: peel and finely chop the onions, garlic and carrots, trim and finely slice the celery, then peel, deseed and finely chop the squash. Finely slice the bacon.
  • Heat the oil in a very large casserole pan over a medium-low heat, add the bacon, followed by the onion, garlic, carrot, celery and squash and cook gently for about 15 minutes, or until soft.
  • Add the mince, breaking it up with a spoon, and cook for about 10 minutes.
  • Turn the heat up, pour in the wine and leave to bubble and cook away for a few minutes, then tip in the tomatoes and 2 tins' worth of water. Drop in the rosemary sprigs and bay leaf, and season with sea salt and black pepper.
  • Bring to the boil, then cover and simmer for 1½ hours. After this time, if the ragù is still quite liquidy, remove the lid, turn the heat up and simmer for a few more minutes, or until thickened and reduced.
  • Eat straight away, or if you’re making this ahead of time, allow to cool, then divide between containers or plastic freezer bags.