My 2 Course Meaty Ragu!

A real italian family dish. One pot cooking for 2 courses, perfect on a wintery cold day.

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   First off, dust all your ox tail and pork ribs in flour and salt and pepper. Then brown off all the meat in frying pan with olive oil. Dont over crowd the frying pan and when the meat is all brown put to one side.
   Next get a large sauce pan (large enough for all the meat) and fry off onions and garlic on a medium heat until soft. Then add all the browned meat in to the pan with the onions and garlic and stir it all well. When everything in the pan is all well mixed and hot add your 2 large glasses of red wine, stir the meat well making sure the wine coats all the meat. After 1-2 mins add the 2 tins of chopped tomatoes, oregano, and rosemary and bring to a gentle simmer, fill up one of the empty tins of tomatoes with water, and pour in to the pan. Make sure the mixture is just covered, if its not add more chopped tomatoes or water. Add salt and pepper to taste and just leave it on a very low heat so that the sauce just bubbles every now and again, stir every half hour if you can, but if not its not a problem, it will still be amazing. After about 4 hours remove from the heat and with tongs remove the meat carefuly, put in a dish and keep warm in the oven. Now cook your pasta through in salty boiling water, drain and drizzle with good olive oil. Add the pasta to the sauce and mix well over the heat. Pour the pasta in to a serving dish and scatter the rocket leaves over the top, drizzle with a little more olive oil. Next take the meat out of the oven and just take both dishes through to the dinner table and dig in, traditionally you would eat the pasta and then the meat, but just have a bit of every thing, oh and a good bottle of red goes down well too!