Beef ragu with spaghetti

Ingredients (serves 6)
* 400g spaghetti
* grated parmesan cheese, to serve
Beef ragu
* 2 tablespoons olive oil
* 1 brown onion, finely chopped
* 1 carrot, peeled, diced
* 2 celery sticks, diced
* 100g prosciutto, finely chopped
* 2 garlic cloves, crushed
* 700g beef mince
* 1 cup red wine or beef stock
* 700ml bottle Italian tomato pasta sauce


Method
1. Make beef ragu: Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, prosciutto and garlic. Cook, stirring, for 7 to 8 minutes or until soft.
2. Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add wine or stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.
3. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Divide pasta between serving bowls. Spoon over beef ragu. Serve with parmesan.

Source
Super Food Ideas
Recipe by Alison Roberts