Sangiovese – Pasta with Beef Ragu

Enjoy this hearty, traditional tomato-based ragu of beef with al dente pasta. Best served with the plump fruit and dry savoury tannin of Sangiovese.

500g minced beef
110g pancetta or streaky bacon chopped
4 large tins crushed/diced 400g
1 large onion finely chopped
2 large garlic cloves finely chopped
3 bay leaves
2 grated carrots
2 sticks of celery finely chopped
1 teaspoon of fresh rosemary finely chopped
2 glasses red wine
3 tbs olive oil
Salt and pepper to taste
Fresh grated parmesan cheese
Add two tablespoons of olive oil to a medium heat pan, large enough to take all the ingredients.

Add the onion, grated carrots, celery, garlic and bacon and cook for 10 minutes until the onions are soft. Stir well to ensure the bacon separates and is evenly mixed in with the onions and garlic. Add mince. Cook until mince begins to brown.

Turn the heat down a bit to a medium low and add tomatoes, wine, rosemary and bay leaves. Stir well to ensure that everything is well mixed.

Cook on a low heat for 2 hours without the lid on the pan.

Add wine or water if the ragu sauce begins to become sticky. Stir the sauce every half hour.

Ten minutes or so before the sauce is ready, start to cook the pasta. When the pasta is cooked, drain away the water and add the pasta to the ragu sauce.
Add a tablespoon of olive oil, salt and pepper to taste and mix together well. Serve on a plate. Grate lots of parmesan cheese over the ragu and simply enjoy.

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