P A S T A | Penne with Beef Ragu

My children loves pasta and noodle. Any kind, with broth, sauce, or baked.

This is one of their favourite.

Penne with Beef Ragu 

Serves 6

500g Penne 

500g Beef (mince or cube)

2 Carrot (mince)

8 Stalks Celery (mince)

1 Onion (mince)

4 Cloves Garlic (mince)

2 Can Plum Tomato

2 Cups Beef Broth 

* I used 5 tbsp Bovril, mix with 2 cups of water

1 Cup Red Wine

* I used 5 tbsp Ribena, mix with 1 cup of water

2 Tbsp Tomato Paste 

2 Tbsp Olive Oil

2 Bay Leaves

Salt and Pepper (to taste)

Parmigiano Reggiano (grated)

* I used Cheddar

Season and brown beef, about 5 minutes. Set aside.

Sauté onion and garlic. Add carrot and celery,  and sauté the vegetables till softened.

Add beef, bay leaf, red wine and beef broth. Season with salt and pepper. Reduce the heat to low and simmer for 2-3 hours or till the sauce is reduce and thicken. Alternatively, u can put it into a Dutch oven in a 180℃ oven for 2-3 hours. 

Cook pasta in a ligthly salted water till al dente. Drain and pour the beef ragu sauce over it.

Serve with grated Parmigiano Reggiano.

Penne with Beef Ragu
Spinach, Arugula and Cherry Tomato with Caesar Dressing

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