Pasta with Beef Ragu

By Leite's Culinaria

Ingredients

6 tablespoons olive oil
1 small (4 oz) yellow onion (finely chopped)
3 large garlic cloves (minced)
1 (3 oz) carrot (finely chopped)
1 celery stalk (finely chopped)
1 teaspoon fresh rosemary (minced)
3/4 pound ground beef
1/2 cup dry red wine
3 tablespoons store-bought or homemade tomato paste
2 1/2 cups canned whole plum tomatoes (chopped, juice reserved)
Kosher salt and freshly ground pepper
1 pound penne or rigatoni

Prep Time15mins
Cook Time75mins
Servings4

Instructions

Make the ragu

In a large, deep skillet or Dutch oven over medium-low heat, warm oil. Add onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until vegetables are softened, about 8 minutes. Add 1 to 2 tablespoons water if necessary to keep vegetables from browning.

Add beef and cook, breaking it up with a wooden spoon, until browned, 8 to 10 minutes. Add wine and tomato paste. Cook, stirring occasionally, until wine evaporates slightly, 3 to 8 minutes. Add tomatoes, tomato juice, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir.

Reduce heat to low, cover partially, and cook, stirring occasionally, until ragu is thick and aromatic, about 1 hour.

Cook the pasta

Just before the sauce is done, bring a large pot of water to a boil. Add 2 tablespoons salt and pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.

Drain and add to sauce, stirring to combine. Warm briefly over low heat to blend flavors. Season to taste with salt and pepper and serve.