I
- 2 tbsp olive oil
- 2 large onions, chopped
- 3 garlic cloves, crushed
- 2 carrots, chopped
- Stick of celery
- 1kg lean minced beef
- 2 large glasses of red wine
- 2 x 400g cans chopped tomatoes
- 2 fresh or dried bay leaves
salt and freshly ground black pepper - 800g-1kg dried tagliatelle
- freshly grated parmesan cheese, to serve
MethodÂ
Heat the oil in a large, heavy-based saucepan and fadd the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned.
Pour in the wine and boil until it has reduced in volume by about a third.
Reduce the temperature and stir in the tomatoes and celery.
Serve with tagliatelle and parmesan cheese.