Comfort in a Bowl: Easy Red Wine Ragu

This is what you need (about 4 people):

• 500g minced beef

• Olive oil

• 1 onion, 1 carrot, 1 stalk of celery (finely chopped)

• 2 cloves of garlic (finely chopped)

• 150ml red wine

• 400g peeled tomatoes or passata

• 150ml beef stock

• Bay leaf, salt, pepper

• Pasta (e.g. spaghetti, tagliatelle)

• Parmesan cheese, parsley (garnish)

This is how it is made (The Core Steps!):

1. Fry minced meat in olive oil until crumbly. Remove from the pan.

2. Fry onion, carrot, celery in the pan until soft. Add garlic, fry briefly.

3. Pour in red wine, let it reduce.

4. Add tomatoes, stock, bay leaf and minced meat. Stir.

5. Let it simmer gently: at least 1.5 hours (longer = more flavour!). Stir occasionally.

6. Remove bay leaf. Season with salt and pepper.

7. Mix the warm ragu with cooked pasta.

Serve with grated Parmesan cheese and fresh parsley. Enjoy!

Love,

Today we're diving into the wonderful world of slow cooking with an absolute classic: Ragu! But not just any ragu, one where red wine has done its magic and the flavors have been given hours to develop into a deep, rich sauce.

The great thing about ragu is that time does the hard work. While you are doing something fun, the sauce will simmer on the stove and will only get better. And believe me, the result is more than worth the wait!