Ingredients
• 400g spaghetti
• grated parmesan cheese, to serve
Beef ragu
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, diced
• 2 celery sticks, diced
• 100g prosciutto, finely chopped
• 2 garlic cloves, crushed
• 700g beef mince
• 1 cup red wine or beef stock
• 700ml bottle Italian tomato pasta sauce
Method
1. Make beef ragu: Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, prosciutto and garlic. Cook, stirring, for 7 to 8 minutes or until soft.
2. Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add wine or stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.
3. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Divide pasta between serving bowls. Spoon over beef ragu. Serve with parmesan.
