Serves 6


4-500g of lean pork or turkey meat roughly minced 2 large onions
2 tblspns butter 2 tblspns olive oil
100ml red wine 100ml coffee, medium brewed
salt and pepper pinch dried mint and sweet marjoram
500g of fusillia (italian pasta)

Melt butter and oil in a large frying pan, add the onions - chopped up fine, and wait for the onion, on a low flame, to almost melt without colouring. Now add the mincemeat, a pinch of salt and pepper, and let it colour, turning it every now and then, until the gravy begins to dry. Add the wine in successive stanges - when the wine is finished, continue with the coffee. Finally, add the dried mint and marjoram. Stir to amalgamate all the ingredients. Serve this ragout with the pasts "al dente".