Italy · Beef · No. 048
Beef Ragu with Pappardelle
A single portion of Italian cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Finely dice the carrot and onion, and chop the garlic.
- 2
Heat the oil in a saucepan over medium heat and fry the carrot and onion for 4 minutes until softened.
- 3
Add the beef mince and garlic, and cook for 5–6 minutes, breaking up the mince, until browned.
- 4
Stir in the chopped tomatoes and oregano, and simmer for 10–12 minutes until thickened.
- 5
Meanwhile, cook the pasta in salted boiling water according to the packet instructions, then drain.
- 6
Toss the pasta through the ragu and top with grated Parmesan.
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