Name: Red wine ragu with rigatoni
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 1 onion large, finely diced; 2 carrots peeled, finely diced; 1 garlic cloves, minced; 500 g lean beef mince free-range; 1 rosemary finely chopped; 1 tsp dried oregano; ¼ tsp mixed spice ground; 1 tsp salt; black peppercorns freshly cracked; ¾ cup red wine; 2 tomato paste; 800 g tin tomatoes chopped; 1 tsp sugar; ½ cup stock beef; 3 bay leaves; 400 g pasta rigatoni; parmesan cheese grated, to serve; fresh basil to garnish

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Ingredients (18)

1	onion — large, finely diced
2	carrots — peeled, finely diced
1	garlic — cloves, minced
500 g	lean beef mince — free-range
1	rosemary — finely chopped
1 tsp	dried oregano
¼ tsp	mixed spice — ground
1 tsp	salt
	black peppercorns — freshly cracked
¾ cup	red wine
2	tomato paste
800 g	tin tomatoes — chopped
1 tsp	sugar
½ cup	stock — beef
3	bay leaves
400 g	pasta — rigatoni
	parmesan cheese — grated, to serve
	fresh basil — to garnish

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Method:

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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