date:Jun 13, 2014
Ingredients
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