Red wine ragu with rigatoni



Ingredients 19
Servings 6
Time 10 mins

Ingredients

  • 2
    Tbs
    olive oil
  • 1
    large onion - finely diced
  • 2
    carrots - peeled and finely diced
  • 1
    garlic clove - minced
  • 500
    g
    lean free-range beef mince
  • 1
    stem fresh rosemary - finely chopped
  • 1
    tsp
    dried oregano
  • ¼
    tsp
    mixed spice
  • 1
    tsp
    salt
  • freshly cracked black pepper
  • ¾
    cup
    red wine - Merlot
  • 2
    Tbs
    tomato paste
  • 800
    g
    tinned tomatoes - chopped
  • 1
    tsp
    sugar
  • ½
    cup
    beef stock
  • 3
    bay leaves
  • 400
    g
    rigatoni pasta
  • freshly grated Parmesan - to serve
  • fresh basil - to finish
 

Method

75 mins
 

Heat the olive oil in a deep saucepan and sauté the onion and carrots until softened. Add the garlic and cook for a further 2 minutes.

Now add the mince cook on a high heat until well browned. Add all the herbs and season with salt and pepper.

Deglaze the pan with the wine and reduce by half. Add the tomato paste, tinned tomatoes, sugar, stock and bay leaves. Simmer for 1 hour until the liquid is reduced and the sauce is thickened.

In the meanwhile, cook the pasta in plenty of well-salted, boiling water.
Reserve 1 cup of pasta cooking water before draining. Tip the pasta into the sauce and toss to coat.

Finish with fresh basil and parmesan cheese. 

Recipe reprinted with permission of Bibby'skitchen. To see more click here.



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