1. In a large deep frying pan or Dutch oven over med-low heat, warm the oil. 2. Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes. 3. Add 1-2 tablespoons water if necessary to keep the vegetables from browning. 4. Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes. 5. Add the wine and tomato paste. 6. Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes. 7. Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper. 8. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour. 9. Just before the sauce is done, bring a large pot of water to a boil. 10. Add 2 tablespoons salt and the pasta to the boiling water. 11. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. 12. Drain and add to the sauce, stirring to combine. 13. Warm briefly over low heat to blend the flavors. 14. Season to taste with salt and pepper and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
