Tagliatelle with Slow-Cooked Beef Ragù

Ingredients

• 400 g dried tagliatelle
• 500 g beef mince (15% fat)
• 400 g tinned chopped tomatoes
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 garlic cloves
• 2 tbsp tomato purée
• 150 ml red wine
• 2 tbsp olive oil
• 1 tsp dried oregano
• 40 g Parmesan, grated, to serve

Method

1. 1

   Finely dice the onion, carrot and celery. Heat the olive oil in a large, heavy-based saucepan over medium heat and soften the vegetables for 8 minutes. Add the garlic and cook for 1 minute more.

2. 2

   Turn the heat to high, add the beef mince and brown well, breaking it up with a spoon, for about 5 minutes.

3. 3

   Stir in the tomato purée and cook for 1 minute, then pour in the red wine. Bubble for 2 minutes to cook off the alcohol.

4. 4

   Add the chopped tomatoes and oregano, season well, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the ragù is rich and thick.

5. 5

   Cook the tagliatelle in well-salted boiling water until al dente. Reserve a little pasta water, then drain.

6. 6

   Toss the pasta through the ragù, loosening with a splash of pasta water if needed. Serve with grated Parmesan.