- 4
Ingredients
- 2-3 tablespoons olive oil
- 25 g butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 1/2 celery stick, finely diced
- 4 garlic cloves, crushed
- 1 kg (2 1/4 lb) minced beef (ground beef)
- 400 ml (1 2/3 cup) red wine
- 600 g (21 oz) tin chopped tomatoes
- 2 tablespoons tomato purée
- 2 teaspoons dried oregano
- 1 teaspoon freshly grated nutmet
- 600 g (1 1/3 cups) fresh pappardelle
- 100 g (1 cup) Parmesan cheese, grated
- sea salt and freshly ground black pepper
Preparation
Step 1
The secret to a great ragu is, the longer you leave it to simmer over a low heat, the better it tastes. If it gets too dry just stir in some water. If you can't get pappardelle then use spaghetti. This freezes well, so double up and save for a rainy, hungry evening.
Set a casserole (baking dish) over a medium heat and add the oil and the butter.
Add the onion, carrot, celery and garlic, stir and cook for 5 minutes or until softened. Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the beef has turned a light brown colour.
Pour in the wine and leave to simmer for about 20 minutes.
Stir in the tomatoes, tomato purée, dried oregano and nutmeg, season with salt and pepper and mix well. Reduce the heat and leave to simmer for an hour or more if you can. The longer you allow it to simmer the more tender and flavoursome the ragu becomes. Add a little beef stock if it becomes too thick.
Put a large saucepan of salted water over a high heat and bring to the boil. Tip in the pappardelle and continue to stir for 2 minutes. Cook until al dente and drain, reserving 2 tablespoons cooking water.
Return the pasta to the saucepan (off the heat) and stir in the cooking water followed by the ragu.