Ingredients

• Olive oil – 1tb sp.
• Brown onion (small diced) – 1
• Garlic cloves (fine minced) – 2
• Fresh rosemary (picked off the stem) – 2 sprigs
• Gotzinger’s American Rindless Bacon (diced) – 200g
• Pork and beef mince – 500g
• Ground black pepper – to season
• Tomato paste – 3tb sp.
• Red wine – 1 cup (250ml)
• Can of diced tomatoes – 1 (400g)
• Beef stock – 1L
• Dried bay leaves – 2
• Salt – to season
• Rigatoni – 500g
• Thickening cream – ½ cup (125ml)
• Parsley (finely chopped) – 1 bunch
• Parmesan (finely grated) – to serve

 Method

1. In a large pot heat the olive oil to a medium heat, then add the onion and garlic – cook until the onions are translucent.
2. Add the rosemary and bacon and cook until the bacon has gone slightly crispy.
3. Add the mince to the pot and break apart. Season with black pepper and cook until the meat is all coloured and most of the liquid has evaporated.
4. Stir through the tomato paste to coat the meat, then allow to cook for a few minutes until it start catching on the bottom of the pan.
5. Add the red wine to deglaze the pan, and using the spoon scrape off the parts which had started to catch on the bottom of the dish.
6. Add the can of tomatoes, followed by the beef stock and bay leaves.
7. Allow for the ragu to reduce on a simmer for 1-1.5 hours until the sauce has reduced and thickened.
8. Bring a pot of seasoned water to the boil, add the pasta and cook until al dente.