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 ragu2 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
- 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.
- 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.
- 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.