50 mlolive oil1small onion, finely diced1small celery stalk, finely diced1small carrot, finely diced100 gmpork belly, cut into small dice80 gmchicken livers, cut into small dice400 gmbraising steak, cut into small dice¼ tspnutmeg freshly grated1clove100 mlwhite wine100 mlmilk1 tbsptomato paste450 gmpassata
Heat oil in a large, deep, heavy pot over medium heat. Add onions and sauté until soft and translucent but not coloured (about 5 mins). Add celery and carrots and allow to cook for a further 5 mins. Add pork and chicken livers and cook, stirring with a wooden spoon, until meat is still pink, then add the diced meat, stirring constantly until meat is just cooked (about 5 mins). Season with freshly grated nutmeg and clove. Add wine and allow to reduce by ¾. Then add the milk and allow to reduce by ¾. Then add the tomato paste and passata. Reduce heat to low and allow to gently simmer for 3 hours, stirring occasionally. Season to taste and serve.
Note This is a direct submission from our chef respondent and
not a recipe we've put through the triple-testing of everything
else we publish in the magazine and is therefore intended as a
guide only. Please refer to the recipe given by our food director,
Emma Knowles, for a tested and
more detailed walk-through.