Spaghetti With Pork & Veal Ragu

28 Dec

This is a dish I cook when I feel like comfort food, especially on an unexpectedly cool evening like we’ve been having in Sydney this summer.

500g pork mince

500g veal mince

1 large brown onion diced

3 cloves of garlic diced

1 bottle of passata (tomato puree)

Dried chilli flakes

Salt to taste

Extra virgin olive oil


1 packet of spaghetti

Sautee the onions until they become clear, then add the garlic and chilli flakes and saute until aromatic. Fry the mince until it looks cooked, turn the heat down and add the jar of passata and salt to taste. Simmer for at least one hour and bring a pot of salted water with a splash of olive oil to the boil. Cook the spaghetti, drain and stir through some ragu to coat the pasta and stop it from sticking together. Serve the spaghetti and top with some extra ragu, freshly saved parmesan, a sprinkle of chilli flakes and a drizzle of extra virgin olive oil.

I wanted the ragu to be hearty and filling so I used 1kg of mince but you can use 2 jars of passata or only 500g of mince.


2 Responses to “Spaghetti With Pork & Veal Ragu”

  1. scriptorobscura December 28, 2010 at 12:47 am #

    Yum…Looks so delicious:)

    • Jessica Fernandez December 28, 2010 at 12:57 pm #

      Thanks:) Let me know what you think if you try the recipe yourself 🙂

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