Presents

"Ragout Sauce"

Preparation Instructions:

The ragout sauce improves with standing and should be made well in advance. It is best made the day before serving.

Crush the tomatoes or blend them briefly in a liquidiser. Peel the garlic and cut each clove into two or three pieces. Finely chop the onion.

Coat the bottom of an earthenware casserole with olive oil. Gently fry the garlic until golden and the onion until transparent. Add the two pieces of meat and brown them on all sides. Add the wine and allow it to evaporate. Add the tomato puree and the tomatoes. Salt to taste. Reduce the heat and simmer gently for 2 1/2 to 3 hours - a pressure cooker reduces this time to 45 minutes, giving excellent results - stirring frequently and adding water occasionally to prevent sticking. The sauce should bubble very slowly. When ready the sauce should be dense and dark in colour.

While the pasta is cooking, put the ricotta cheese in a bowl and mix it with a ladle of boiling pasta water to form a cream. Add half a ladle of sauce and stir thoroughly. Transfer the freshly cooked pasta to a serving dish and pour three quarters of the sauce over the top.

Serve individual portions topped with 2 tablespoons of the ricotta cheese mixture and grated Parmesan.

Pasta choice: zite, mafaldine, penne, rigatoni, sedani.

Cook's Tip: The ricotta cheese topping is optional. The sauce is delicious simply served with Parmesan. The meat from the sauce can be served sliced with the rest of the sauce as a second course, or at the next meal.

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