6 servings
Prep: 10 mins,
Cooking: 1 hr 15 mins
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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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