Pappardelle al Ragù

Ingredients

Quantities are for one portion.

• 10 gparmesan cheese, grated
• 50 mlred wine
• 100 gpappardelle pasta
• 1celery stalk, finely diced
• 15 mlolive oil
• salt and pepper to taste
• 1onion, finely diced
• 100 gcanned diced tomatoes
• 150 gbeef mince
• 1carrot, finely diced

Method

1. Heat the olive oil in a heavy pot over low heat. Sweat the finely diced onion, carrot, and celery until soft but not browned.
2. Add the beef mince to the pot and increase the heat. Cook until the meat is fully browned.
3. Pour the red wine over the meat, stirring until the alcohol has evaporated.
4. Add the canned diced tomatoes and a pinch of salt. Bring to a boil, then turn the heat down to low.
5. Cover the pot and simmer the sauce slowly for over an hour until rich and thick.
6. Boil the pappardelle in salted water until al dente, then drain.
7. Toss the long ribbons of pasta directly into the thick ragù and serve sprinkled with parmesan.