Recipe of Pasta with ragu sauce

Ingredients

• ½ kilo of fat-free pork.
• 1 kilo of black beef pulp
• 1 kg of pasta.
• 2 kilos of tomatoes.
• 2 medium onions cut in brunoise.
• 1 Bouquet Garni composed of 2 sprigs of thyme, 1 bay leaf, 8 basil leaves and 1 sprig of parsley.
• ½ cup of ripe tomato paste.
• ½ cup of oil.
• 12 tablespoons of butter.
• 1 tablespoon of salt.
• ½ teaspoon of pepper.

Directions

1. 1

   Wash and peel the tomatoes, remove the seeds and grind them.

2. 2

   Place the oil in a kettle and heat.

3. 3

   Add the onion and cook until golden brown.

4. 4

   Remove the onion and set aside.

5. 5

   Add beef and pork to the cauldron, fry and turn until well browned on each side, approximately 20 minutes.

6. 6

   Add the cup of water, tomato paste and butter to the previous one. Bring to a boil and cover. Cook for 15 minutes.

7. 7

   Soak the mushrooms in water for 5 minutes and then drain them.

8. 8

   Add the crushed tomato, the tied herbs, the mushrooms and the onion.

9. 9

   Put on low heat, cover and cook for 2 hours, until it thickens. Add salt and pepper.

10. 10

    After 2 hours have passed, remove the herbs and excess fat.

11. 11

    Put the meat in a separate bowl, strain the sauce with the help of a sieve, pressing the solids against the wall of the colander.

12. 12

    In a pot, boil the water with a teaspoon of salt, add the pasta and cook until al dente.

13. 13

    Then remove the water and set aside.

14. 14

    Cut the meat into small pieces.

15. 15

    Serve the pasta with the sauce on top and the pieces of meat.