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

1. 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

2. Remove the beef and set aside then add the celery, onions and garlic. Cook for 5 mins or until soft.

3. 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

4. Season with salt and pepper and with a whisk, stir well breaking up the tender pieces of meat to create a fine meat sauce.

5. 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

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