All-In-One Pork & Beef Ragù Spaghetti With Tomato Salad

1.Preheat the oven to 220°C/200°C (fan)/gas 7.

2.Boil a kettle.

3.Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat.

4.Add your pork & beef mince to the dish and break it up with a wooden spoon.

5.Peel and grate your garlic.

6.Add your tomato paste, grated garlic, and a knob of butter to the dish and give everything a good mix up.

7.Add your chopped tomatoes, beef stock mix, balsamic vinegar, and 650ml [850ml] [1.1L] boiled water and give everything a good mix up.

8.Bring to the boil over a high heat, season generously with salt and pepper, then cover with a lid and put the dish in the oven for an initial 30 min – this is your pork & beef ragù.

9.After 30 min, remove the pork & beef ragù from the oven.

10.Break your spaghetti in half and add it to the dish, giving everything a good mix up to separate the strands.

11.Return the dish to the oven and cook, covered, for a final 25 min or until the spaghetti is tender and the mince is cooked through.

12.Once the ragù is almost done, slice your tomato[es] finely and add them to a bowl.

13.Roughly tear half your basil leaves over the top (save the rest for later).

14.Drizzle with olive oil and season with salt and pepper – this is your tomato & basil salad.

15.To serve, give the all-in-one pork & beef ragù spaghetti a good mix up with a fork to separate the strands of pasta and sprinkle your grated Italian hard cheese all over.

16.Roughly tear the remaining basil leaves over the top.

17.Serve the tomato & basil salad to the side.

18.Dig in!