Categories: Italian
Ingredients
- 500g rump of beef, cut into small cubes
- 1 tbsp of chopped fresh rosemary
- 1 stick of celery, diced
- 1 onion, diced
- 2 cloves of garlic, finely diced
- 150ml of Marsala
- 3 tbsp of olive oil
- 1kg jar of tomatoes in their own juice (the juice is clear rather than tinned tomatoes with concentrate)
- 150g Spaghetti
- A knob of butter
- Sea salt and freshly ground black pepper
- Freshly grated Parmesan and a glug of extra virgin olive oil to serve
Directions
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In a large heavy based sauce pan that is very hot add the olive oil and then the beef rump and seasoned, cook until the beef has a little colour on it, then add the rosemary. Cook for a few minutes more until the rosemary becomes fragrant
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Remove the beef and set aside then add the celery, onions and garlic. Cook for 5 mins or until soft.
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Return the beef to the pan add the Marsala and cook for a further 5 mins. Add the tomatoes and cook slowly on the stove with a piece of grease proof paper on top of the sauce to stop it from evaporating too quickly. Cook for 2 hours over a low heat
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Season with salt and pepper and with a whisk, stir well breaking up the tender pieces of meat to create a fine meat sauce.
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Cook the spaghetti until al dente then mix together with the ragu and a knob of butter for extra sweetness. Toss well and serve in a large bowl – finish with the parmesan cheese and a slug of extra virgin olive oil