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Beef ragu with spaghetti
Beef ragu with spaghetti
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Elevate your spaghetti with a flavorful beef ragu twist on classic bolognaise.
Ingredients:
  • 400g spaghetti
  • grated parmesan cheese, to serve
  • 36.40 gm olive oil
  • 1 carrot, peeled, diced
  • 2 celery sticks, diced
  • 100g prosciutto, finely chopped
  • 700g beef mince
  • 247.50 gm red wine or Massel beef stock
  • 700ml bottle Italian tomato pasta sauce
Instructions:
  • In a large, heavy-based saucepan over medium heat, heat oil until shimmering. Add onion, carrot, celery, prosciutto, and garlic. Sauté until softened, about 7-8 minutes, stirring occasionally.
  • Add the ground meat and cook while stirring with a wooden spoon for 2 to 3 minutes until it starts to brown. Pour in the wine or stock, simmer for 2 minutes, then mix in pasta sauce and 1/2 cup of cold water. Bring to a boil, then reduce the heat to medium-low. Let simmer uncovered for 1 hour, stirring occasionally. Season with salt and pepper to taste.
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Drain and portion into serving bowls. Top with beef ragu and sprinkle with Parmesan before serving.

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