Beef Ragout with Pasta

Zutaten

• ✓600 g ground beef
• ✓2 tbsp olive oil
• ✓2 pieces onions
• ✓3 pieces carrots
• ✓2 stalks celery stalks
• ✓4 cloves garlic cloves
• ✓200 ml red wine (dry)
• ✓800 g chopped tomatoes (canned)
• ✓2 tbsp tomato paste
• ✓500 ml beef broth
• ✓2 pieces bay leaves
• ✓1 sprig rosemary sprig
• ✓to taste salt
• ✓to taste black pepper
• ✓400 g pasta (e.g., tagliatelle)
• ✓some fresh parsley (optional)
• ✓some Parmesan cheese (optional)

Zubereitung

1. 1

   Heat olive oil in a large pot or Dutch oven. Sauté onions, carrots, and celery over medium heat for about 10 minutes until softened. Add garlic and sauté for 1 minute more.

2. 2

   Add ground beef and cook, breaking it up with a spoon, until browned. Stir in tomato paste and cook briefly.

3. 3

   Deglaze with red wine and let it reduce almost completely. Pour in chopped tomatoes and beef broth. Add bay leaves and rosemary sprig.

4. 4

   Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer gently for at least 1.5 to 2 hours (preferably 3 hours), until the meat is very tender and the sauce has thickened. Stir occasionally.

5. 5

   While the ragout is simmering, cook the pasta in plenty of salted water according to package directions until al dente.

6. 6

   Remove bay leaves and rosemary sprig from the ragout. Taste and adjust seasoning if necessary.

7. 7

   Drain pasta, reserving some of the cooking water. Return pasta to the pot, add the hot ragout, and mix well. If needed, add a little reserved pasta water to reach the desired consistency.

8. 8

   Serve with fresh parsley and grated Parmesan cheese.