5 tbsp extra virgin olive oil
1 stick celery, finely chopped
1 small carrot, finely chopped
handful of fresh basil leaves, torn
1 tbsp chopped chives
2 bay leaves
500g/1lb 2oz beef topside, cut into medium chunks
500g/1lb 2oz pork spare ribs
200g/7oz Gluten Free Italian pork sausages
2 tbsp tomato purée
100ml/3½fl oz red wine
3 x 400g/14oz cans chopped plum tomatoes
salt and freshly ground black pepper
25g/1oz parmesan, grated
400g/14oz large gluten free rigatoni pasta, cooked according to packet instructions
For the salad
3 tbsp extra virgin olive oil
1 lemon, juice only
2 Little Gem lettuces, leaves separated
1 handful frisée leaves, torn
Heat the extra virgin olive oil in a large saucepan, then add the celery, carrot, basil and bay leaves and fry gently over a medium heat until the onion has softened slightly.
Add the beef, ribs and sausages and fry for a few minutes, turning, to brown well.
Stir together the tomato puree and the red wine, then add to the saucepan and cook for a few minutes until the volume of the liquid has reduced slightly.
Add the tomatoes, salt, pepper and parmesan and stir well.
Bring to the boil, then reduce the heat to low, cover with a lid and cook for two hours, stirring occasionally.
Lift the meat out of the pot onto a serving plate and keep warm.
Add the cooked gluten free pasta to the sauce and stir together to coat all the pasta and chives.
For the salad, whisk together the olive oil and the lemon juice in a small bowl. Place the lettuce leaves into a serving bowl and toss the salad with the dressing.
To serve, ladle the pasta into four serving bowls, top with the meat and serve the salad alongside.