Ingredients
Serves 4-6Chef Danny Russo's Version
50 ml olive oil
1 small onion, finely diced
1 small celery stalk, finely diced
1 small carrot, finely diced
100 g pork belly, cut into small dice
80 g chicken livers, cut into small dice
400 g braising steak, cut into small dice
¼ tsp nutmeg freshly grated
1 clove
100 ml white wine
100 ml milk
1 tbsp tomato paste
450 g passata
Nonna Franca Locantro's Version
250gr pork mince
250gr lean beef mince
1 carrot
1 medium onion grated
½ cup white wine
1 ½ litres of passata
One stalk of basil
Method
Chef Danny Russo's Version:
Heat oil in a large, deep, heavy pot over medium heat.
Add onions and sauté until soft and translucent but not coloured (about 5 mins).
Add celery and carrots and allow to cook for a further 5 mins.
Add pork and chicken livers and cook, stirring with a wooden spoon, until meat is still pink, then add the diced meat, stirring constantly until meat is just cooked (about 5 mins).
Season with freshly grated nutmeg and clove.
Add wine and allow to reduce by ¾. Then add the milk and allow to reduce by ¾. Then add the tomato paste and passata. Reduce heat to low and allow to gently simmer for 3 hours, stirring occasionally.
Season to taste and serve with your choice of pasta such as Barilla tagliatelle or bavette.
Nonna Franca Locantro's Version
Fry carrot and onion, add meat. When the meat browns add wine. Reduce the when then add 1 ½ litres of passata and one whole stalk of basil.
Season with salt and pepper to taste.
Cook for an hour.
When ready serve with pasta such as Barilla tagliatelle or bavette.