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How to make Beef ragu with spaghetti

Yield = 6
Prep time: 0:10
Cook time: 1:15
Total time: 1:25

Ingredients

  • 400g spaghetti
  • grated parmesan cheese, to serve

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 Massel beef stock
  • 700ml bottle Italian tomato pasta sauce

Method

  • Step 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.
  • Step 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.
  • Step 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.