You can use this as a bolognese with spaghetti, a really tasty lasagne meat sauce or the base of a pasta bake with lots of breadcrumbs and parmesan.
So, what would you do with this sensational sauce?
Fennel & Mushroom Ragu
1 tbsp Oil
1 Onion, finely chopped
350g Minced Beef
150g Smoked Pork Sausages, skins removed
2 tbsp chopped Rosemary, Thyme & Oregano
1 bulb Fennel, finely sliced
75g Mushrooms, thinly sliced
1/2 tsp Sugar
Salt & Pepper
Heat the oil & fry the onion gently in a large pot until soft and translucent. Transfer to a plate.
Return the onion to the meat mix, add the herbs and fennel and cook for 5 minutes.
Now add the mushrooms and cook for a further 5 minutes (do this to draw out the moisture so the ragu doesn't become watery).
Finally, add the passata, sugar, salt & pepper and simmer for 15-20 minutes.