- 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
- 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.