Ingredients (serves 6)
• 500g Penne pasta
• 600g good quality beef mince
• 1 red onion chopped
• 1 carrot finely diced
• 4 cloves garlic crushed
• 1 tblspn tomato paste
• 3 sprigs thyme picked
• red wine (optional)
• 300ml passata tomato sauce
• 1 bunch basil
• Fresh parmesan cheese
• Extra virgin olive oil
Method
Place a heavy based pot on the stove on high heat. Add a little oil and carefully add the mince. Cook on high heat until all separated and nicely browned. Remove the cooked meat from the pan and put the pan back on the heat.
Turn the heat down. Add onion, carrot, garlic and thyme leaves. Gently sweat down the veg with minimal colour. Add tomato paste and cook out for 2 mins then add red wine and reduce. Add the passata sauce and put the meat back in to cook out. Cook ragu for 2 hours on a low heat, stirring occasionally.
Once cooked, add chopped basil leaves.
In another pan, cook the pasta in salted boiling water until al dente. Drain well and toss in the ragu. Add olive oil for some shine.
You are now ready to serve. Once served, hit it with a good grating of fresh parmesan cheese.
Delicious!