Pasta With Hearty Beef Ragu

"In ‘Williams-Sonoma: The Weeknight Cook’"
 
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Ready In:
2hrs
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
  • Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
  • Add 1-2 tablespoons water if necessary to keep the vegetables from browning.
  • Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
  • Add the wine and tomato paste.
  • Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
  • Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
  • Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.
  • Just before the sauce is done, bring a large pot of water to a boil.
  • Add 2 tablespoons salt and the pasta to the boiling water.
  • Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
  • Drain and add to the sauce, stirring to combine.
  • Warm briefly over low heat to blend the flavors.
  • Season to taste with salt and pepper and serve.

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