4 COBS Bread Pane di Casa Rolls
500g pork belly, diced
500g diced veal
2 Tbsp olive oil
2 cloves garlic
2 sticks celery
2 Tbsp tomato paste
2 cups red wine (Shiraz/Cabernet Sauvignon) – Remember it has to be drinkable!
2 cups water or vegetable stock
400g tin diced tomatoes
375g packet fresh lasagne sheets OR fresh pappardelle (if available)
Heat oil in large heavy based frypan on a medium heat and cook pork belly, veal and prosciutto in batches until browned. Remove from pan and set aside.
Dice garlic, carrot and celery. Add vegetables to pan and cook for a few minutes until softened.
Return meat to pan with the vegetables. Add red wine and stir with a wooden spoon, scraping the bottom of the pan to get any stuck pieces. (The red wine will assist with this). tomato paste,, water and tinned tomatoes and cook until sauce is thickened and reduced slightly, and meat is tender, about 30 - 45 minutes.
Meanwhile, bring water to the boil in a large pot and add a good pinch of salt. Cut lasagne sheets into thick ribbons and cook in for a few minutes, stirring gently to separate the thick strands of pasta. Check to see if pasta is cooked (it should be ‘Al Dente’ as it will continue to cook with the sauce) and drain in a colander. Add to the pan with the ragu and toss through. Serve immediately with COBS Bread Pane di Casa Rolls, torn up and used to mop up any excess sauce.
Perfect to impress or as a warming dinner on a cold winter’s night.