James Martin’s Yorkshire Pasta Ragout
As made on James Martin’s Saturday Morning (aired Saturday 16th January 2021), featuring The Yorkshire Pasta Company in the ‘Meet the Producer’ segment!
This is James’ Yorkshire spin on a classic meaty pasta dish. Hearty and warming its perfect for cold winter days!
- 400g Yorkshire Pasta (Mezze Maniche Rigate)
- 500g mince beef
- 8 pork sausages chopped
- 1 onion, peeled and diced
- 3 cloves crushed garlic
- 1 carrot diced
- 1 leek diced
- 3 bay leaf
- Pinch chilli flakes
- 2 sticks celery diced
- 2 x 400g tinned chopped tomatoes
- 2 tbs tomato puree
- 1 bunch basil
- 75ml red wine
- A small bunch basil, chopped
- Grated pecorino
Step by Step Instructions
Blitz in a food processor the onion, garlic, carrot, leek and celery.
To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek, garlic, bay and tomato puree.
Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours gently simmering, sprinkle in basil.
Cook the pasta in boiling salted water for time on pack, spoon into the ragout, grate over the cheese, and serve.