Hugh Fearnley-Whittingstall
Says Hugh from River Cottage: "You can use leftover pork, beef, lamb, or even a few sausages for this, and of course you can augment it with some fresh mince too, to make the ragu go further."
Watch the video of the River Cottage team making this ragu sauce
Serves 6
1. Pick over your leftover meat. Put any bones, skin and gristle aside for stock, and make a pile of the 'good' meat on a chopping board (don't be afraid to include a little fat, too). Chop the meat finely or mince coarsely.
2. Heat 1 tbsp oil in a large frying pan, add the bacon or pancetta and fry until the fat runs. Transfer to a large casserole, leaving the fat behind. Add a little more oil to the pan if necessary and brown the chopped/minced meat, doing it in batches if necessary, to avoid crowding the pan. Transfer the meat to the casserole. Deglaze the browning pan with the red wine and add this to the casserole too.
3. Now make a quick tomato sauce. Wipe out the frying pan with kitchen roll, and add another 1 tbsp oil. Add the garlic and onion and sweat gently for about 10 minutes, or until soft. Add the tomatoes, bring to a gentle simmer and cook, stirring from time to time, for about 15 minutes to reduce and thicken. Add the tomatoes to the meat, with enough stock or water to just cover everything. Throw in the bay leaves - and a sprig of thyme and/or parsley too, if you have any. Season generously. Bring to a simmer and cook gently, uncovered, for at least an hour, until thick, rich and mellow. Serve with gnocchi, or pasta.
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