Pasta with Ragù

 

Ingredients:

- 400g of pasta (preferably tagliatelle or spaghetti)

- 300g of minced beef

- 1 medium onion, finely chopped

- 2 cloves of garlic, minced

- 2 carrots, chopped

- 2 celery stalks, chopped

- 400g of canned peeled tomatoes, crushed

- 200ml of beef broth (or vegetable broth)

- 120ml of red wine

- 2 tablespoons of tomato paste

- Olive oil

- Salt and pepper to taste

- Grated Parmesan cheese (optional)

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the onion, carrots, and celery, and cook for about 5-7 minutes until the vegetables are tender.

2. Add the garlic and cook for another 2 minutes.

3. Increase the heat slightly and add the minced beef. Brown the meat until it's golden, breaking it up with a wooden spoon to crumble.

4. Pour in the red wine into the pot and let it cook until it's reduced by half.

5. Add the crushed canned tomatoes, tomato paste, and beef broth. Stir well and bring it to a boil.

6. Reduce the heat, partially cover with a lid, and let it simmer for at least an hour, stirring occasionally. If the ragù becomes too dry, add a little water.

7. Meanwhile, cook the pasta in plenty of salted water according to the package instructions. Drain it al dente and reserve some cooking water.

8. Once the ragù has reached a thick and creamy consistency, adjust the seasoning with salt and pepper to taste.

9. Combine the pasta with the ragù in the pot and mix well, adding some pasta cooking water if necessary to bind everything together.

10. Serve the hot pasta with ragù, garnished with grated Parmesan cheese if desired.

Enjoy your meal! ❤️