ROSEMARY BEEF RAGU PASTA
SERVES 4 / PREPARATION &COOKING: 35 MIN
1 onion, peeled, quartered
1 carrot, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, peeled
80ml (1/3c) chopped fresh rosemary leaves
15ml (1T) olive oil
500g beef mince
160ml ( ²⁄₃c) tomato paste
1L beef stock
salt and freshly ground pepper
375g penne pasta
125ml (½c) grated Parmesan cheese
1 Add the onion, carrot, celery, garlic and rosemary to a food processor and pulse until finely chopped.
2 Heat the oil in a stockpot over medium heat. Add the onion mixture. Cook, stirring, for about 5 minutes or until the onion is soft. Increase the heat to high.
3 Add the mince and tomato paste. Cook, stirring occasionally, for 2 minutes or until the mince is browned. Add the stock. Simmer rapidly for 15-20 minutes or until thickened. Season with salt and pepper.
4 Meanwhile, cook the pasta according to packet instructions. Drain.
5 Top the pasta with the ragu and cheese and serve.
Quick TIP
Ragu can be made up to two days in advance, or frozen for up to two months. Serve with any pasta or baked potatoes or use to make lasagne.