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Olly398
Tenderloin
Made a fucking spectacular ragu this weekend, with fresh pasta.
Make a mirepoix of carrot, onion, celery and garlic. Heat in a heavy pot w/salt, pepper and bay.
Add smoked lardons from a butcher (big, fat cubes of pig) sweat for 10 mins. Remove.
Add aged beef bones and marrow bones turn the heat up and cook hard for 5 mins. Add beef and pork mince 60:40 ratio. Cook for 5 mins. Add veg and bacon. Add red wine (enough-plenty), chicken stock, a teaspoon of purée and some pasata (300-500ml). Stick in the oven for quite a while.
On the first day I finished the sauce with some whole milk served with thin pasta as above and on the second day I added a confit egg yolk served with handcut thick pasta