Thursday, 4 June 2009

Penne With Beef Ragu




I love pasta and would happily eat it every day, there are just so many varieties, so many ways you can serve it! recently I made this beef ragu to serve with penne pasta (one of my families favourite pasta's) I'm sending it to this weeks Presto Pasta Nights a fun weekly event started by Ruth & this week hosted by Ruth (there are often guest hosts for this great event)

Beef ragu

2 tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, diced
2 celery sticks, diced
100g prosciutto, finely chopped
2 garlic cloves, crushed
700g beef mince
1 cup red wine or beef stock
700ml bottle Italian tomato pasta sauce

Method

  1. Make beef ragu: Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, prosciutto and garlic. Cook, stirring, for 7 to 8 minutes or until soft.
  2. Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add wine or stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.
  3. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Divide pasta between serving bowls. Spoon over beef ragu. Serve with parmesan.

6 comments:

Donna said...

OhMan!! And I'm on a diet!!Hahaa...hughugs

Happy cook said...

I always love raghu with any kind of pasta and this looks yumm.

That Girl said...

I just watched an AB episode where he explained alll about Italian Ragu and how it's not the same as ragu pasta sauce.

Ruth Daniels said...

lovely ragu - thanks for sharing with Presto Pasta Nights.

Sam said...

I love pasta too! This looks really good.

The Food Hunter said...

I love pasta and this sounds like a great ragu.