Beef and Pork Ragu

OK, modesty aside this is a very good ragu.  I've borrowed ideas from other recipes and brought them together to form what is, in my opinion, the Godzilla of the ragu world.  If you don't like it then there is something seriously wrong with you.

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Method

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​Add some olive oil to a large frying pan and gently fry off the onion and the star anise.  After about 5-10 mins when the onion is soft and translucent remove the star anise (and discard) and then put the onions into a saucepan. 

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Gently fry off the celery and carrots.  When softened, place with the onions and then use the frying pan to brown off the beef and pork mince.  Don't add too much at once as you want it to fry, not boil in it's own fat.  If too much fat is released, drain it off.

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When nicely browned, add to the saucepan and then add the beef stock. Simmer this mixture until most of the liquid has gone and then add the milk. When the milk has reduced, add the wine and, again simmer until reduced. This technique will create a nice, layered complexity.

At this point add the tomatoes, oregano, sugar, salt, mushroom ketchup and pepper. Heat up to a boil and then reduce to a gentle simmer. Partly cover and cook for at least two hours - the longer you cook it the better it will taste. If necessary, add a touch of water now and then if it dries out too much.

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Serve mixed with tagliatelle and topped with plenty of Parmesan. Alternatively this mixture makes a good pasta bake, or a lasagne. You can play with the seasoning too, making it sweeter, beefier or adding a touch of chilli. To add more depth you can fry off some minced chicken livers with the beef and pork mix. This does add a nice flavour but some people find offal awful.
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