Italian Sunday Gravy

Cook Time 1 hour

Servings 6-8

Ingredients

2 tbsp extra virgin olive oil

1 x (500g) pork ribs, cut into 3-bone pieces

4 Italian style pork thick sausages

400g beef mince

1 onion, diced

1 carrot, coarsely grated

1 stick celery, finely chopped

4 garlic cloves, finely chopped

1 tsp fennel seeds

2 bay leaves

1 tbsp tomato paste

150ml white wine

2 x 400g can crushed tomatoes

150 g parmesan, to serve

500g rigatoni

Lettuce leaf salad of your choice, to serve

Salt & pepper

Method

Preheat the pressure cooker on searing mode and add oil. Season the pork ribs and sausages with salt and pepper and seal on each side until golden brown. Remove and add the beef mince, onion, carrot, celery and cook for 5–8 minutes until very soft, stirring regularly. Add the garlic, fennel seeds, bay leaves, tomato paste and stir through. Add the wine and bring to a boil then return the meat and any juices left on the plate and basil, followed by the tomatoes. Fill the empty can with water and pour in. Season with salt and pepper and bring to a boil.

Lock the lid and cook under pressure for 45 minutes. Alternatively, if cooking in a casserole pan, cover with a lid and cook for 1 hour 30 minutes or until the pork falls off the bone easily. Discard the bay leaf.

Bring a pot of salted water to a boil and cook pasta until al dente.

Once cooked, release the steam from the pressure cooker. Use a slotted spoon to remove meat and plate on a platter. Toss the cooked and drained pasta in the remaining sauce.

Serve pasta with parmesan as a first course, followed by meat served with bitter lettuce leaves as a second course.