COOK everyday

Clodagh McKenna shares six recipes that are perfect for midweek meals

- Clodagh McKenna

Classic Italian pork and beef ragu

1 HOUR 30 MINUTES | SERVES 6 | EASY

This is a great make-ahead recipe, so try to cook it at your leisure the day or morning before, as it always tastes better when it’s been cooked a few hours before serving. I make it with half pork and half beef – the minced beef alone makes for a coarse chunky sauce, but adding the pork makes it sweeter and fuller in flavour.

olive oil 2 tbsp

onion 1, finely chopped

carrot 1, finely diced

celery ½ stick, finely diced

garlic 4 cloves, crushed

minced pork 500g

minced beef 500g

red wine 400ml

tinned cherry tomatoes 600g

tomato purée 2 tbsp

dried oregano 2 tsp

nutmeg finely grated to make 1 tsp

hot beef stock (optional)

pappardelle 800g

parmesan 100g, finely grated

Put a casserole over a medium heat and add the oil. Stir in the onion, carrot, celery and garlic, and cook for 10 minutes or until softened. Add the pork and beef, and season. Cook, stirring occasionally, until the meat has turned light brown.

Pour in the red wine and simmer for 5 minutes. Stir in the tomatoes, tomato purée, oregano and nutmeg, season and mix well. Reduce the heat to low and simmer for 1 hour, stirring occasionally – the longer you let it simmer the more tender and flavoursome the ragu becomes. Add a little hot beef stock if it becomes too thick.

Boil a large pan of salted water over a high heat. Tip in the pasta and stir for 2 minutes. Cook according to the pack instructions until al dente and then drain, reserving 2 tbsp of the cooking water.