So no cheffy pictures or anything tonight, but an amazing meal on my night off!!
I got a pig heart from the butcher and this is what i decided to do with it…
1 pigs heart
1 400g tin of good quality italian tomatoes
2 cloves of garlic
6 chestnut mushroom, chopped in half
1 bay leaf
few sprigs of thyme
a swig of red wine
handful of chopped basil
- So, chop the heart as finely as you can, i mincer would be great. Brown the meat in batches, then the onion (finely chopped) and garlic. Now add the mushroom and soften all the ingredients. Add the wine, bay leaf, thyme. Cook out the wine and then add the tomatoes.
- Stew this gently with a lid on for a couple of hours.
- Serve with spaghetti. Always mix the spaghetti in the pan with the ragu once cooked.