Neven Maguire's Irish Angus Beef Ragu

INGREDIENTS

• 700g Simply Better Irish Angus Beef Mince
• 3 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Tin of Simply Better Italian San Marzano Whole Peeled Tomatoes
• 1 Jar of Simply Better Italian Tomato Passata
• 2 Tsp Simply Better Organic Garlic & Herb Seasoning
• 300ml Simply Better Chianti Classico Red Wine
• 1 Onion, finely chopped
• 2 Carrots, finely chopped
• 2 Celery Sticks, finely chopped
• 200ml Chicken Stock (optional)
• Sea Salt
• Freshly Ground Black Pepper

METHOD

1. Heat one tablespoon of the rapeseed oil in a large heavy based frying pan or skillet pan over a medium to high heat. Add the beef mince to the pan and cook in batches until well browned and any liquid has bubbled away, breaking up any lumps with a wooden spoon. Transfer the mince to a bowl or plate.
2. Return the pan to the heat and add the remaining tablespoon of rapeseed oil, add the onion, carrot and celery and sauté for 5 minutes until the vegetables have softened and taken on a little colour. Add the mince to the vegetables along with the garlic and herb seasoning and stir to combine.
3. Add the red wine to the pan, scraping up any sediment from the bottom of the pan with a wooden spoon, then simmer until almost of all the liquid has evaporated. Stir in the tin of whole peel tomatoes, breaking them up with a wooden spoon. Then add the tomato passata and stir well. Bring to the boil, then reduce the heat and simmer, stirring from time to time, for at least 1 hour or up to 2 hours is fine, until the beef is completely tender and the sauce is well reduced. If the Ragu looks a little dry add some chicken or beef stock to loosen the sauce.
4. When ready to serve, cook your favourite Simply Better Bronze Die Pasta until al dente (tender but still with a bite). Add to the ragu, tossing until well combined then scatter over the Parmesan shavings before serving.