A classic pasta dish to have in yourrepertoire.
Directions for: Beef Ragu in White Wine Sauce
Ingredients
4 Tbsp + 1 tbsp extra-virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
Salt, to taste
1 cup white wine
450 g ground beef
2 cups beef stock
500 g tagliatelle
Directions
1. in a pan, heat up your olive oil. Make sure its hot. Add your carrots, onions, celery, salt and saut. once the vegetables are softened, add half your wine and let it reduce for a few minutes. Remove your soffritto from the pan and set aside.
2. in the same pan, add more olive oil over medium heat and add your ground beef and cook until browned. Add salt to help release moisture. Add the rest of the wine to beef mixture and let reduce. once cooked, combine with soffritto in a large pot.
3. Add beef stock. Reduce heat and cook on low for two hours.
4. Just before the ragu is ready, bring a large pot of salted water and cook pasta until al dente. Combine with ragu and a bit of reserved pasta water and serve.
See more: Beef, Dinner, Italian, Pasta