Beef ragù with red wine

---

Ragù is an Italian term for a meat-based sauce, which is traditionally served with pasta.

Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste), so it should be tasty!

Ingredients

• Either: 100g dried pasta per person or 130g fresh pasta per person
• 2 tablespoons olive oil
• 1 large onion, peeled and sliced
• 2 sticks of celery, strings removed with a mandoline and cut into moons
• 1 clove of Garlic, peeled and crushed
• 450 g lean minced beef
• 500 ml vegetable stock
• 1 tablespoon plain flour
• 150 ml red wine
• A squeeze of tomato puree
• 2 bay leaves
• sea salt and freshly ground black pepper

To garnish

• Freshly chopped parsley
• Freshly grated Parmesan cheese

Method

1. Add the oil and a grind of black pepper to a pan, heat the oil and gently sauté the onions, celery and garlic for 7 minutes until translucent
2. Remove and reserve the onions, garlic and celery
3. Turn the heat up and add a little more oil if necessary
4. Fry off the beef until browned, about 8 minutes
5. Return the onions, celery and garlic and stir in the flour.
6. Add the stock, wine, bay leaves and tomato puree. Bring to the boil, then reduce the heat and simmer gently, uncovered for 45 minutes or until reduced.
7. Add a little boiling water if it gets dry too early
8. Meanwhile cook the pasta as directed - or in plenty of boiling water for 8 to 10 minutes - drain well and add a splash of olive oil
9. Remove the bay leaves from the ragù, season to taste

Serving suggestions

Serve on top of the pasta with a garnish of parsley and Parmesan cheese

Chef's notes

This freezes well, so why not make double.