Cooking Instructions
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Step 1
Preheat the oven to 275 degrees F (140 degrees C).
Step 2
Heat 20 milliliters of
Olive Oil (as needed)
in a large heavy-bottomed casserole. Over medium heat, fry the
Onion (1)
until soft and golden.
Step 3
Increase the heat, add the
Lean Ground Beef (2.2 lb)
and
Ground Pork (2.2 lb)
, and brown. Add the
Fresh Thyme (6 sprigs)
,
Baby Portobello Mushrooms (14 oz)
,
Shiitake Mushrooms (7 oz)
, and stir to combine.
Step 4
Deglaze the base of the casserole with
Dry Red Wine (3 cups)
and
Beef Stock (1 cup)
and leave to simmer for 5 minutes.
Step 5
Reduce the heat to low and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Pour in the
Whole Peeled Tomatoes (2 cans)
,
Tomato Paste (1 Tbsp)
,
Dried Oregano (1 Tbsp)
, and
Garlic (6 cloves)
and stir to combine.
Step 7
Close the lid of the casserole and cook the ragu in the oven for 2 hours, adding a little more wine or water if necessary.
Step 8
Remove the casserole from the oven and stir through the
Fresh Oregano (4 sprigs)
and
Fresh Basil (6 sprigs)
. Season again if required and serve over spaghetti, linguine, or bucatini with lots of grated Parmesan.
