A hearty dinner recipe for Red Wine Ragu served with Rigatoni Pasta
2 tablespoons olive oil
1 large onion, finely diced
2 carrots, peeled and finely diced
1 garlic clove, minced
500g lean, free-range beef mince
1 stem fresh rosemary, finely chopped
1 teaspoon dried oregano
¼ teaspoon mixed spice
1 teaspoon salt
freshly cracked black pepper
¾ cup red wine (I used a good Merlot)
2 tablespoons tomato paste
800g tinned tomatoes, chopped
1 teaspoon sugar
½ cup beef stock
3 bay leaves
400g rigatoni pasta
freshly grated parmesan, to serve
fresh basil, to finish
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.