Pasta With Hearty Beef Ragu

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, mince
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 teaspoon minced fresh rosemary
• 3/4 lb ground beef
• 1/2 cup dry red wine
• 3 tablespoons tomato paste
• 2 1/2 cups canned plum tomatoes, chopped, with juice
• salt
• fresh ground pepper
• 1 lb penne or 1 lb rigatoni pasta

Recipe

• 1 in a large deep frying pan or dutch oven over med-low heat, warm the oil.
• 2 add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
• 3 add 1-2 tablespoons water if necessary to keep the vegetables from browning.
• 4 add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
• 5 add the wine and tomato paste.
• 6 cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
• 7 add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
• 8 reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.
• 9 just before the sauce is done, bring a large pot of water to a boil.
• 10 add 2 tablespoons salt and the pasta to the boiling water.
• 11 cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
• 12 drain and add to the sauce, stirring to combine.
• 13 warm briefly over low heat to blend the flavors.
• 14 season to taste with salt and pepper and serve.