This delicious beef and pork ragu recipe is really easy to make and goes, great with any pasta. It has a rich combination of mouthwatering ingredients, that I am sure Your family will really enjoy. This beef and pork ragu recipe will takes several hours to complete and get its rich taste, so it is best to start it long before dinner. You can also make and freeze this beef and pork ragu and serve it the next day.

Ingredients

• 1/2oz dried porcini mushrooms
• 8oz boneless beef chuck (trimmed of all fat)
• 8oz lean boneless pork (trimmed of all fat)
• 2oz butter 3 shallots (chopped)
• 1 celery stick (finely chopped)
• 1 carrot (finely chopped)
• 2 tablespoons fresh flat leaf parsley (chopped)
• 1 tablespoon flour
• 6fl oz beef stock
• 5fl oz dry white wine
• salt and freshly ground black pepper
• Parmesan cheese (freshly grated)

Preparation

Start by soaking the porcini mushrooms in warm water for about 30 minutes. Then drain the porcini , mushrooms, reserving the liquid and squeezing excess water out into the bowl. Next chop the porcini and strain the soaking liquid and reserve. Cut the beef and pork into 1/2in dice. Melt the butter in a large pan over a medium-low heat and the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and saute for about five minutes until lightly colored.

Stir in the parsley. Then reduce the heat and add the meat. Brown lightly on all sides. Stir in the flour, pour in the reserved porcini liquid, beef stock and wine, and season with salt and pepper. Stir, cover and simmer very gently for 2–3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with freshly cooked pasta.

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