LINGUINE WITH SLOW-COOKED MEAT RAGÙ

Ingredients

• 12 oz linguine
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 oz pancetta, finely chopped
• 12 oz ground beef
• 1 (28 oz) can La Fonte Pelati (Italian Whole Peeled Tomatoes)
• ½ cup red wine
• Sea salt and freshly ground black pepper
• Parmesan cheese, for serving

Method

• Heat the EVOO in a pot over medium heat. Add the onion and cook until soft, then add the garlic.
• Add the pancetta and cook until lightly crisp, then add the ground beef. Cook until browned.
• Pour in the red wine and let it reduce.
• Add the La Fonte Pelati, gently breaking them up with a spoon. Season with salt and pepper, then simmer on low heat for about 25–30 minutes until the sauce thickens.
• Meanwhile, cook the linguine in salted boiling water until al dente. Drain.
• Toss the pasta with the sauce or serve the sauce on top.
• Finish with grated Parmesan.

Serving Suggestions

Serve hot with plenty of Parmesan.

In Italy, a sauce like this would traditionally be paired with tagliatelle rather than long, thin pasta - and often left to cook even longer for extra depth - but the essence remains the same: simple ingredients, whole tomatoes, and a sauce that slowly comes together.