Slow cooked mixed meat ragu

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Yesterday we stocked up on some tasty meat from Vivian Olds, the organic butcher in St Just. Lots of tasty beef skirt, pork ribs, belly pork and a shoulder of lamb. All local, Cornish meat, from West Penwith. They have the best tasting meat we’ve ever had. After portioning the meat yesterday for the freezer, we kept a little aside for today’s meal.

Slow cooked mixed meat ragu, a recipe based upon one we found in the Two Greedy Italians book. Pork ribs and beef skirt with red wine, onions, and rich tomato sauce, browned then cooked slowly for a whole afternoon in the slow cooker. I can smell it now, and despite being quite full after an invented Italian-themed lunch, it makes my mouth water.

This photo was taken just after the meat and sauce were transferred to the slow cooker. We’ll have this with some fresh bread this evening after we have had a nice long walk into the countryside north of Penzance.

Dinner will be ready when we get back – perfect!

 

Tom Goskar

Tom is an archaeologist and digital heritage specialist, working with web technologies, social media, photography, 3D visualisation, and 3D capture. He is a Fellow of the Society of Antiquaries of London.