Pasta con Ragú


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Any type of pasta will work

Ragú sauce (4 people)

olive oil

1 red onion

2 cloves of garlic

3 bay leaves

a sprig of fresh rosemary

500g/llb 2oz minced beef or veal

4 x 400g tins of good-quality plum tomatoes

sea salt and freshly ground black pepper

a block of Parmesan cheese, for grating


Peal and finely chop the onion and garlic cloves, then heat a saucepan big enough to hold all the sauce ingredients. Add a splash of olive oil to the pan with

the onion and garlic, and cook slowly for about l 0 minutes until soft and lightly coloured. Add the bay leaves, the whole sprig of rosemary, the minced beef or veal and the tomatoes. Stir

well and bring to the boil. Turn the heat down and simmer gently for 2 hours with a lid on the pan. If the sauce starts to stick at any point, add a splash of hot water and stir well. Season

well with salt and freshly ground black pepper. Using a pair of tongs, fish out the bay leaves and rosemary sprig and discard them.

Cook the pici in a pan of boiling salted water for around l0 to 15 minutes until cooked through but still al dente. Drain and then stir them into the hot ragu sauce. Add a good splash of olive

oil, then taste and season again if necessary. Serve with lots of freshly grated Parmesan.

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