ragù bolognese

What you will need:
(first to prepare the meat)
8 oz pork shoulder
8 oz beef round or chuck
the peel of 1 orange
6 cloves garlic
2 tsp salt
2 tsp paprika
2 tsp fennel seed
2 tsp rosemary
1 tsp pepper corns
1 tsp coriander seed
4 bay leaves
1 dried red chili seeded

(you will use these next)
2 oz extra virgin olive oil
1 yellow onion sliced
3 T tomato paste
2 cups beef or chicken stock
1 cup water

salt and pepper to taste

This is simple... just run the first eleven ingredients through your meat grinder with the large die plate. If you don't have a grinder grind the spices in a food processor and mix with pre-ground meat. Next heat up a large sauce pan and add the olive oil and the meat mixture. Cook this on medium heat until the meat is nicely browned. Now remove the meat and add the onion. Sweat the onion until soft then add the tomato paste, keeping the pan on medium heat and stirring, cook until it just starts to brown. Stir in your stock and water until all the tomato paste is incorporated. Now let it reduce on low heat until the liquid part of the ragù will coat the back of a spoon, season with salt and pepper to taste, and enjoy.

Toss the ragù with fresh pasta and flat parsley, basil or whatever herbs you like. Top the dish with a bit of extra virgin olive oil and some freshly grated parmesan.