Beef Ragú Recipe

Origin: Italy      Period: Traditional

Ingredients:

1 medium onion, finely chopped
2 celery sticks, thinly sliced
2 garlic cloves, crushed
2 medium carrots, thinly chopped
1 tbsp olive oil
150ml beef stock
150ml red wine
2 tbsp tomato paste
1 tbsp mixed herbs
2 tsp sugar
1 tsp fennel seeds
1/2 tsp freshly-grated nutmeg
100g lean minced beef
150g spaghetti
50g freshly-grated Mozzarella cheese

Beef Ragú Preparation:

Method:

Heat the oil in a pan, add the vegetables and cook, stirring frequently, until the onions are just softened. Add the herbs, sugar, fennel seeds and nutmeg and stir to combine. Now add the meat and continue to cook until it's lightly browned all over.

Pour the stock and wine into the pan then add the tomato paste. Bring to a boil then reduce to a simmer and continue to cook for 15 minutes. Meanwhile cook the pasta and when just al dente drain and transfer to a pasta bowl. Cover with the sauce and serve topped with the cheese.

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