A rich Red Wine Ragu recipe featuring ground beef, penne pasta, tomato purée, and a blend of aromatic spices, finished with Parmesan or Pecorino cheese.
*In a medium size pan on medium heat, add 1 Tbsp of olive oil. Brown the ground beef and season with salt and pepper. Add diced tomato and cook for 3-5 minutes then set aside.
*In a large pan or sauce pot on medium heat, add 3 Tbsp of olive oil and diced onion. Caramelize onions slightly then add garlic, red pepper flake and oregano. Sauté for 1 minute or until the garlic is fragrant. Season with salt and pepper.
*Next add the red wine to the pot and slowly reduce completely. (This may take around 10 minutes for the wine to reduce)
*Add the tomato purée and season with a little sugar, salt and pepper to taste. Add browned ground beef to the sauce and fresh chopped parsley. Simmer the sauce for at least 10 minutes then adjust the seasoning to your taste.
*Boil penne pasta to the instructions on the package and don’t forget to season the pasta water with salt.
*Toss the cooked and drained pasta in some of the sauce then serve in a bowl with a ladle of the Ragu on top, freshly grated parmesan or pecorino cheese, and garnish with more parsley on top.
Enjoy!
