INGREDIENTS: 

• 500g of beef steak (cut into 2 cm square chunks)
• 250g of pork (cut into 2 cm square chunks)
• 3 cloves of garlic, chopped
• 1 medium onion, diced
• 2 celery stocks, diced
• 2 carrot sticks, diced
• 3 strips of uncooked bacon, diced
• 15 basil leaves, chopped
• 2 table spoons of olive oil
• 1 cup of red wine
• 1 tbsp of all-purpose flour
• 1 1/2 tbsp of tomato paste
• 2 cups of chicken/beef broth
• Salt and pepper to taste
• Fresh grated parmesan cheese as desired
• Basil leaves for garnish
• Fettuccine pasta

DIRECTIONS:

1. Add 2 tablespoons of olive oil to a large pot on medium heat. Wait 2 minutes for the oil to heat up.
2. Stir in the diced onion, celery and carrots. Keep stirring until the onions turn brown (about 5 minutes)
3. Add in the diced bacon strips, chopped garlic and basil leaves. Stir for another 3 minutes.
4. Add in the chunks of beef and pork. Turn up the heat to a maximum. Keep stirring for another 8 minutes until the beef is fully browned. 
5. Add in the cup of wine. Stir for another 1 minute on high heat. 
6. Stir in the flour, tomato paste and 1 cup of chicken/beef broth. Reduce heat to a simmer. 
7. Cover the pot and let simmer for at least 1 hour and a half. The longer the better. 
8. Open the pot around the 1 hour mark and add more broth as needed. 
9. Near the end, boil some water in another pot to cook the fettuccine pasta. 
10. Serve the ragout on top of pasta with fresh grated Parmesan cheese and chopped basil leaves.