Pasta
Pasta al Ragù
A slow beef ragù built on a fine soffritto and two hours of gentle simmering. Best with fettuccine and a handful of parmesan.
- Total
- 2 h 30 min
- Servings
- 4 servings
- Difficulty
- Medium
Ingredients
Servings
4 servings
- 400 gpasta, fettuccine, ideally
- ½onion
- 1carrot
- 2 stalkscelery
- 500 gminced beef
- 1.4 kgtomato passata
- to tasteparmesan, grated
- to tasteolive oil and salt
- to tasteblack pepper, to your liking
Method
Step 1. Finely chop the celery, carrot and onion and fry them in a pan over high heat with plenty of olive oil until translucent.
Step 2. Add the minced beef and cook it over medium heat.
Step 3. When the meat is well cooked, add the passata and season with salt and pepper if needed.
Step 4. Simmer on low heat for about two hours, checking every 10 to 20 minutes to make sure the tomato does not catch.
Step 5. Cook the pasta as usual and toss it with the sauce, a splash of pasta water and grated parmesan for creaminess.
Written down on November 5, 2022
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