Ingredients
- olive oil
- 2 large onions, chopped quite fine
- 3-4 celery sticks, chopped quite fine
- 3 large carrot, chopped quite fine
- 400g minced beef 8-12% fat + 400g minced pork
- 1 can (400g) Mutti canned tomatoes
- 3 medium / 2 large garlic cloves, finely grated
- 2 tsp fresh thyme leaves or 2 tbsp dry
- good splash of Modena vinegar + tablespoon of sugar
- 150ml red / dry white wine (prosecco is good)
- 1 cup beef stock
Preparation
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned. Check the mixture has enough olive oil.
- Add grated garlic and thyme, and cook for 1-2 mins more.
- Turn up heat to high and caramelize the meat (5-10 minutes) stirring occasionally.
- Deglaze by pouring in the wine. Add cup of beef stock once the alcohol has mostly evaporated. Reduce the heat, add the tomatoes and a good splash of Modena vinegar and a sprinkling of sugar.
- Cover with a tight-fitting lid and leave to cook gently for 45 mins – 1 hr until the meat is tender and the sauce has thickened. Check for “zing” and season as needed.
- Meanwhile, cook the pasta until al dente minus 1 min. Reserve a mugful of the cooking water, then drain the spaghetti and add some of the ragu to the drained spaghetti. Add a good splash of pasta water tossing the pasta and meat mixture well with residual stove heat for 3 mins more.
- Garnish with some basil leaves and serve with a side salad and grated parmesan.
