Beef and Pork Ragù Rigatoni

5 tablespoons of extra virgin olive oil
1 onion, diced
1 clove of garlic finely sliced
500 g of beef cheek, trimmed of excess fat and sinew
500 g of pork ribs
1 glass of dry red wine
3 x 400 g good-quality tinned chopped tomatoes
2 bay leaves
1 teaspoon of sugar
600 g of rigatoni
Parmigiano Reggiano cheese, freshly grated

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