Steps
- 1
In large sauce pan, add olive oil, carrot, pancetta, garlic clove (all finely chopped) on medium heat for 5mins
- 2
increase heat and add chopped beef for 5 mins
- 3
add tomatoe puree for 1 min, red wine, tomatoe sauce, beef stock and bring to boil
- 4
put in casserole dish, cover and cook at 180 C for 2 hours, stirring occasionally
- 5
Cook pasta and lay pasta on plate then cover with the beef ragu
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