INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN.          COOKING TIME: 60 MIN.          SERVINGS: 4          COST: MEDIUM

5 TBSP (about 2 medium) chopped carrots

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5 TBSP ( about 2 medium) chopped onions

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5 TBSP (about 2 medium) chopped celery

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2 TBSP (about 2 handfull)
chopped parsley

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6 oz. (170 gr.)
Tomato paste

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1 1/2 Cups dry red wine (Chianti)

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1 Pound (450 gr.) ground beef

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5 TBSP extra vergin olive oil

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Salt as needed

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Fresh parmigiano cheese

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INGREDIENTS FOR THE PASTA

1 pound (450 gr.) short pasta

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Water

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Salt to taste

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RECIPE

1)
In a 4-quart sauce pan put olive oil, onions,carrots, celery parsley and salt.

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2)
Stir and cook over medium heat.

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3)
Add the ground beef and a little more salt.

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4)
Cook well.

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5)
Add red wine and cook about 5 minutes

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6)
Add the tomato paste and 2 cups of water.

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7)
Stir, lower the heat and cover the pot.

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8)
Cook until the water is reduced. 

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9)
Cook the pasta of your choice in salted boiling water, one minute less then what written on the box. Drain.

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10)
Put some ragù in the pot you used to cook the pasta, put the heat on. 

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11)
Put the drained pasta back in the pot and stir, close the heat and make the dishes.

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12)
Serve hot with more ragù over the conditioned pasta and freshly grated parmigiano cheese.

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