Categories: May, can be frozen

Ingredients

• 200g boned pork loin or shoulder
• 200g boned beef steak, such as chuck or blade
• 200g prosciutto crudo
• 100g unsalted butter
• 2 medium carrots, finely chopped
• 2 celery sticks, finely chopped
• 2 onions, finely chopped
• 100g pancetta or streaky bacon, finely diced
• 2 heaped tbsp tomato purée, diluted with 350ml hot water
• 200g chicken livers, washed, trimmed and finely chopped
• 8 tbsp double or single cream
• 1 small truffle, cleaned and thinly sliced (optional)
• 1kg tagliatelle pasta
• freshly grated Parmesan, to serve

Directions

1. Finely chop the pork, beef and prosciutto with a heavy sharp knife. Melt half the butter in a large saucepan over a medium heat. Add the carrots, celery, onions and pancetta or bacon and cook for 5-6 minutes, stirring occasionally.

2. Add the meats and cook for 5 minutes, stirring. Add the diluted purée and season with black pepper – the meats should be just covered with liquid. Stir well, cover and leave to simmer very slowly for about 2 hours, stirring and checking every 30 minutes. If the ragù looks like it’s drying out, stir frequently and add a little more hot water.

3. When the meat is tender, add the liver and simmer for 5 minutes. Stir in the cream and the truffle, if using. Turn off the heat, cover and set aside.

4. Cook the pasta according to packet instructions until al dente, then drain. Serve with the ragù and Parmesan.

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