Beef Ragu Recipe

Place a large saucepan over a medium heat and add a generous drizzle of oil. Allow the oil to warm for a moment, then lower the heat slightly and put the prepared onions and garlic into the pan, cooking for about three minutes until just starting to soften. Add the diced carrot and celery and cook for another couple of minutes, then stir in the Pancetta or lardons and the dried oregano, and cook for another minute. Next, turn the heat back up, add the minced beef to the pan and let it cook for about five minutes, turning the meat gently so that it all browns slightly. Pour in the red wine and cook until the liquid has reduced by half. Stir in the tinned tomatoes, the tomato purée and the stock and bring the mixture to the boil. Reduce to a simmer, tear in half of the basil leaves and cook the sauce for 30-40 minutes, or until nicely thickened (remember to get your pasta ready towards the end of the cooking time). Season to taste with salt and pepper.

To serve, drain the pasta, then add it to the pan of Ragu sauce. Rip in the rest of the basil and gently mix the sauce through the pasta, then pile it into pasta bowls and take it to the table with the parmesan cheese for people to help themselves.