Name: Pasta with Hearty Beef Ragù
Yield: Makes 4 Servings
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; Penne or rigatoni, 1 lb (500 g); Ground (minced) beef, ¾ lb (375 g); Dry red wine, ½ cup (4 fl oz/125 ml); Tomato paste, 3 tablespoons; Canned whole Plum (Roma) tomatoes, 2½ cups (20 fl oz/625 ml), chopped, with juice; Yellow onion, 1 small, finely chopped; Olive oil, 6 tablespoons (3 fl oz/90 ml); Fresh rosemary, 1 teaspoon minced; Celery, 1 stalk, finely chopped; Carrot, 1, finely chopped; Garlic, 3 large cloves, minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 6 tablespoons (3 fl oz/90 ml)
Yellow onion

Europe
Italy
Dinner
Mediterranean
Pasta

Method

Make the ragù

In a large, deep frying pan or Dutch oven over medium-low heat, warm the oil. Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add 1–2 tablespoons water if neces

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Ingredients

Method

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