- 2 brown onions, roughly chopped
- 1 carrot, roughly chopped
- 2 tbs extra virgin olive oil
- 3 garlic cloves, finely chopped
- 500g pork and veal mince
- 1 tbs finely chopped oregano (or 1 tsp dried Italian herbs)
- 1 tbs tomato paste
- 4 Flat Mushrooms, quartered
- 200ml red wine
- 2 x 400g can whole tomatoes
- 1 1/2 (375ml) cup milk
- 450g large rigatoni pasta
- 200g fresh ricotta
- Rocket to serve
| - Place the onions and carrot in a food processor and blend until finely diced. Heat oil in a saucepan over medium heat, add onion mixture and cook for 8 minutes until softened and beginning to brown. Increase heat to high, add mince and cook for 4 minutes, stirring frequently to break apart
- Add tomato paste and oregano, cook for 1 minute until meat is coated. Add mushrooms and wine, stir to combine and cook for 2 minutes until wine is reduced and absorbed. Add tomatoes and milk and use a wooden spoon to break the tomatoes up slightly. Reduce heat to low and simmer for 45 minutes
- Meanwhile cook pasta in salted water as per packet instructions
- To serve, place the pasta on a platter and spoon over the ragu. Top with chunks of fresh ricotta and serve with rocket and a drizzle of olive oil
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