Tom Straker has built a reputation for championing bold, honest flavours and unfussy food that’s all about joy at the table. Known for his “All About the Sauce” movement and a loyal following both in restaurants and online, Tom’s cooking blends classical technique with a playful, modern edge.
Pork and Beef Ragu
This is a super warming plate of food, some would say a hug in a bowl. Whoever you cook this for will love you forever! Thank me later.
Serves 4-6
Ingredients
Method
Set a large, heavy-based pan over a high heat and add 100ml of vegetable oil. Once hot, add the pork and beef mince, breaking it up with a wooden spoon. Season well with salt and cook until browned all over. Use a slotted spoon to remove the meat from the pan.
Pour in 50ml of olive oil to the pan then add the finely diced onion, fennel and celery to the pan and cook down for about 20 minutes on a low heat. You want it really nice and soft but without any colour. Add garlic and cook for a further couple of minutes then transfer the meat back to the pan.
Separate pan, toast the spices until fragrant then crush in spice grinder or pestle and mortar. Add to the pan then cover with the white wine and bubble away to reduce by half, about 3-4 minutes.
Add the stock to the pan. Cook slowly over a low heat for 2 hours until the liquid has reduced by half and the ragu cooked.
In the meantime, make the gnocchi. Once ready to boil, transfer the ragu to a wide, high-sided frying pan. Cook the gnocchi in salted boiling water for 1 minute, then transfer directly into the gnocchi pan and toss really well to coat. Add the creme fraiche, parsley and lemon juice and toss again. Season to taste.
Spoon onto warm plates and top with the grated parmesan and pecorino. Crack over some black pepper and serve.
September, 2025
