Ragu Stuffed Onions

Instructions

1. Cut a 1/4 slice off the top and bottom of the onions, so they sit flat and steam them for 10 minutes or boil them for 12 minutes, set aside until cool enough to handle
2. Carefully remove the centre leaving 2 layers of the shell. You can make 2 stuffed onions from 1 onion, so be careful to remove the layers delicately.
3. Try to use some of the centres to cover the onion's bottom so the filling does not fall out. Lay shells flat on an oven tray, ready for the filling. 
4. Chop the unwanted centre up fine, set aside
5. Pre-heat oven to 180℃ 
6. In a food processor, blitz together the carrot, leeks, garlic, and celery
7. In a saucepan on medium-high heat, add some cooking oil and sauté the blitzed vegetables for 10 minutes until cooked. Add the chopped onions
8. Add the minced beef and pork and cook until colour changes
9. Add the chilli powder, cumin, tomato paste, cayenne pepper, smoked paprika, salt, pepper, chilli flakes, and sugar, stir until combined 
10. Add the tomatoes, kidney beans, and beef stock, bring to a boil, cover and simmer for 25 minutes until everything is bubbling away, cooked, and combined well
11. Make sure the mixture is not too saucy as you do not want it to leak out the bottom of the shell
12. Taste and adjust seasoning to your liking, turn off the heat and allow the mixture to cool slightly
13. Carefully fill onion shells with the filling and place on an oven tray, bake in the oven for 20 minutes
14. For the last couple of minutes, sprinkle some grated cheese on top, cook until the cheese is melted and golden
15. Serve immediately with a side salad, crusty bread, rice, or whatever takes your fancy!