Ingredients
F
For the Ragù:
t
½ to 0.75 lb pasta (I used shells; rigatoni or pappardelle work well too)
g
1 lb ground beef
o
1 (28 oz) can San Marzano peeled tomatoes
d
3 dry bay leaves
s
2 sprigs fresh thyme
s
2 sprigs fresh rosemary
d
1 ½ tbsp double concentrated tomato paste
d
1 cup dry red wine
o
3 tbsp olive oil or cooking oil
b
2 ½ cups beef stock (1 1/2 for cooking, plus extra if the sauce gets too thick in the oven)
c
2 carrots, finely chopped
y
1 yellow onion, finely chopped
c
2 - 3 celery ribs, finely chopped
A
8 About fresh basil leaves
S
Salt, to taste
F
Freshly ground black pepper, to taste
F
For Serving:
F
Fresh parsley, chopped
R
Red pepper flakes (optional)
D
Drizzle of extra virgin olive oil (optional)
F
Fresh basil, chopped (optional)
Directions
1
Preheat the oven to 325°F (163°C).
2
Heat 3 tbsp olive oil in a Dutch oven or an oven-safe heavy-bottomed pot over medium heat.
3
Add the onion, carrots, and celery. Sauté for 2-3 minutes until slightly softened.
4
Stir in the tomato paste and cook for 1 minute, mixing well to coat the vegetables.
5
Add the ground beef and use a wooden spoon or potato masher to break it down into very fine, small pieces. Continue stirring and mincing it as it cooks to create a smooth, bolognese-like texture. Once the beef is halfway cooked, season with salt and black pepper.
6
Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes to cook off the alcohol. Then add one and a half cups of beef stock and stir to combine.
7
In a bowl, crush the San Marzano tomatoes with your hands (or use a hand blender for a smoother texture). Add them to the pot.
8
Tie together the bay leaves, rosemary, and thyme with kitchen twine and place them in the pot, pressing them down so they are submerged in the sauce.
9
Cover and transfer the pot to the preheated oven. Let it cook for 2 ½ to 3 hours, stirring every 30-45 minutes and adding more liquid (stock or water, ¼ cup at a time) if needed.
10
About 15 minutes before the ragu is done, bring a large pot of water to a boil. Add ½ tbsp salt.
11
Cook the pasta until almost al dente (about 1-2 minutes less than package instructions).
12
Reserve 1.5 cups of pasta water before draining.
13
Remove the Dutch oven from the oven and place it over medium heat. Discard the tied herbs.
14
Add the cooked pasta to the ragu along with 4 tbsp. pasta water and fresh basil. Stir well.
15
Simmer for 2-3 minutes, allowing the pasta to absorb the sauce. Add more pasta water as needed until the sauce coats the pasta evenly.
16
Serve immediately, garnished with chopped parsley, fresh basil, red pepper flakes, a drizzle of extra virgin olive oil, and freshly ground black pepper.
