Beef ragù simmered with pasta in one pot, finished with cream and parmesan for a silky, deeply flavoured sauce.
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| prepChop onion, carrots and celery finely | |||||||||
| prepMince garlic | |||||||||
| prepBreak up beef into small pieces | |||||||||
| 2 tbsp extra-virgin olive oil | Heat oil, cook aromatics 5–7 min | Add garlic, cook 30 sec; add beef, brown 4–5 min | Stir in tomato paste, cook 1–2 min | Add passata, stock & water; stir well | Stir in herbs, bay leaves, sugar & pepper; simmer | Add pasta, submerge; boil then simmer 18–20 min | Rest covered 10 min; remove bay leaves | Stir in cream & parmesan until silky; season | Serve with extra parmesan & basil |
| 1 brown onion, finely chopped | |||||||||
| 2 carrots, finely chopped | |||||||||
| 1 celery stalk, finely chopped | |||||||||
| ½ tsp sea salt flakes, plus extra to serve | |||||||||
| 2 tsp freshly minced garlic | |||||||||
| 500 g minced (ground) beef | |||||||||
| 2 tbsp tomato paste | |||||||||
| 700 g jar tomato passata | |||||||||
| 500 ml beef stock | |||||||||
| 250 ml water | |||||||||
| 1 tsp dried Italian mixed herbs (Italian seasoning) | |||||||||
| 2 dried bay leaves | |||||||||
| 1 tsp sugar | |||||||||
| ½ tsp freshly cracked black pepper, plus extra to serve | |||||||||
| 400 g dried rigatoni | |||||||||
| 80 ml thickened (whipping/heavy) cream (optional) | |||||||||
| 50 g freshly grated parmesan, plus extra to serve (optional) | |||||||||
| ½ bunch fresh basil, leaves picked | |||||||||
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