Pasta with Hearty Beef Ragu

By á-4202

Ingredients

• 6 TBS Olive Oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 tsp fresh rosemary, minced
• 3/4 lb ground beef
• 1/2 cup dry red wine
• 3 TBS tomato paste
• 1 can (20 oz) whole plum tomatoes, chopped with juice
• Salt & pepper
• 1 lb pasta (penne, rigatoni or elbow)

Preparation

Step 1

1) In a large, deep frying pan over medium-low heat, warm the oil. Add onion, garlic, carrot, celery and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 mins.

2) Add 1 - 2 TBS water if necessary to keep the vegetables from browning. Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 mins. Add the wine and tomato paste. Cook, stirring occasionally, until the wine evaporates slightly, 3 - 4 mins.

3) Add the tomatoes, 1 tsp salt and 1/2 tsp pepper. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.

4) Just before the sauce is done, cook the pasta according to the package directions. Drain and add to the sauce, stirring to combine. Warm briefly over low heat to blend the flavors. Season to taste with salt and pepper and serve.