Beef, Pork & Mushroom Ragu with Creamy Semolina

We live in a beautiful region of South Australia, with arguably some of the best beaches in the world.  As much as I love our hot summers and those crystal clear waters on a sunny blue sky day, I have to admit that by this time of the year (early April), I find myself longing for the bite of those cold, wintery days.  For me, there is nothing better than rugging up in a comfy jumper and jeans and getting cosy on the couch with something delicious.  This is where my ragu comes in…..  This ragu is dead easy, cheap, a massive crowd pleaser and is the ultimate stick to your ribs kind of comfort food.  Now, just so you know…this is not diet ragu, it’s rich and delicious (I highly recommend going for the not so lean mince for this recipe).  Serve it with creamy semolina (I’ve included the recipe for this as well) or if you prefer, some pasta.  Also make sure you have a glass of red on hand.  The ragu is also delicious used in a lasagne.  

Oh, and by the way, the key ingredient is the worcestershire sauce, so don’t go “I haven’t got any, I’ll just leave that bit out, I’m sure it won’t matter”…..because it will matter ok?  Good, glad we got that settled ;) 

Try it, you wont be sorry!

Beef, Pork & Mushroom Ragu with Creamy Semolina

serves 6-8 | prep time = 30 mins | cook time = 1 hr 50 mins

Ingredients

Ragu

1 tbs olive oil

1 brown onion, finely chopped

4 cloves garlic, finely sliced

400g mixed mushrooms, sliced

2 tbs fresh rosemary, finely chopped

2 tbs fresh thyme leaves

1 tsp fennel seeds, crushed

500g beef mince

500g pork mince

1 tsp salt

cracked black pepper

1 cup white wine

2/3 cup milk

1/3 cup worcestershire sauce

4 tbs tomato paste

1 cup water

1/2 cup pouring cream

Creamy Semolina

1.5L milk

200g fine semolina

2 tbs grated parmesan

15g butter

salt

Garnish

Fresh thyme 

Grated parmesan

Method

Preheat the oven to 150C.

Heat a heavy based, oven proof casserole dish (with a lid), on medium heat on the stove.  Add olive oil, and sauté onions and garlic until softened.  Add the mushrooms and herbs and cook until the mushrooms are soft and any liquid has evaporated.  Increase the heat to medium-high and add the beef and pork mince, salt and pepper, making sure to break up the mince so there are no large chunks.  Once the meat has browned, add the wine and continue cooking until the wine has reduced by half.  Add the milk and reduce the heat to a simmer.  Continue cooking for around 8 minutes and then add the worcestershire, tomato paste and water.   Put the lid on the dish and transfer it to the oven.  After 1.5 hours, remove the lid, stir in the cream and cook for a further 20 minutes with the lid off.  

Now for the creamy semolina (make this only once your ragu is ready).  Place the milk in a medium saucepan over high heat and bring it to almost boiling point.  In a steady stream, slowly pour in the semolina whilst whisking and reduce the heat to low.  Cook, whisking continuously, for around 6 minutes or until thickened.  Stir through the parmesan and butter.   

Spoon the semolina into bowls and top with the ragu, a scattering of fresh thyme and grated parmesan. 

Note:  the ragu recipe makes a lot, so if you’re not serving a crowd, you can portion it up and freeze it for a rainy night when you don’t want to cook #winnning.  

Mel xoxo