Simone's Beef Ragu in Red Wine Sauce
- prep time10 min
- total time 150 min
- serves 4 - 6
A classic ragu recipe using red wine, chopped veggies and ground beef.
4 Tbsp + 1 tbsp extra-virgin olive oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
Salt, to taste
1 cup red wine
450 g ground beef
1 Tbsp tomato paste
1 cup tomato purée
1 cup beef stock
500 g Pappardelle
1. In a pan, heat up your olive oil. Make sure it’s nice and hot. Add your carrots, then your celery, followed by onions, salt and sauté.
2. In the same pan, add 1 tbsp olive oil over medium heat, add your ground beef and cook until browned. Add a bit of salt to help release moisture. Add the rest of the wine to beef mixture and let reduce. Once cooked, combine with soffritto in a large pot. Add your tomato paste and tomato puree.
3. Pour in beef beef stock. Reduce heat and cook on low for two hours.
4. Just before the ragu is ready, bring a large pot of salted water and cook pasta until al dente. Combine with ragu and a bit of reserved pasta water and serve.