Ingredients

• 5 tbsp extra virgin olive oil
• 1 small onion
• finely chopped
• 1 small carrot
• finely chopped
• handful of fresh basil leaves
• torn
• 2 bay leaves
• 500g/1lb 2oz beef topside
• cut into medium chunks
• 500g/1lb 2oz pork spare ribs
• 200g/7oz Italian pork sausages
• 2 tbsp tomato purée
• 100ml/3½fl oz red wine
• 3 x 400g/14oz cans chopped plum tomatoes
• salt and freshly ground black pepper
• 25g/1oz parmesan
• grated
• 400g/14oz large rigatoni pasta
• cooked according to packet instructions
• 3 tbsp extra virgin olive oil
• 1 lemon
• juice only
• 2 Little Gem lettuces
• leaves separated
• 1 handful frisée leaves
• torn

Directions

• Heat the extra virgin olive oil in a large saucepan
• then add the onion
• carrot
• basil and bay leaves and fry gently over a medium heat until the onion has softened slightly.
• Add the beef
• ribs and sausages and fry for a few minutes
• turning
• to brown well.
• Stir together the tomato puree and the red wine
• then add to the saucepan and cook for a few minutes until the volume of the liquid has reduced slightly.
• Add the tomatoes
• salt
• pepper and parmesan and stir well.
• Bring to the boil
• then reduce the heat to low
• cover with a lid and cook for two hours
• stirring occasionally.
• Lift the meat out of the pot onto a serving plate and keep warm.
• Add the cooked pasta to the sauce and stir together to coat all the pasta.
• For the salad
• whisk together the olive oil and the lemon juice in a small bowl. Place the lettuce leaves into a serving bowl and toss the salad with the dressing.
• To serve
• ladle the pasta into four serving bowls
• top with the meat and serve the salad alongside.