Beef Ragu with Rosemary & Spinach on Pappardelle

Heat heavy-based casserole/shallow frypan on medium heat, add oil then onions and cook for a couple of minutes to soften adding garlic and anchovies towards end. Add beef and turn up heat slightly, stirring now and then and cook for a further 3 minutes until meat browned. Add tomato paste towards end and stir to combine.

Add stock, wine, water, balsamic vinegar and rosemary. Stir to combine.

Simmer for a minimum of 30 minutes until liquid reduced and sauce has a lovely rich consistency. Season well with salt and freshly ground black pepper.

1 tbspn olive oil

1 large onion, thinly sliced

2 cloves garlic, crushed

5 canned anchovies, chopped

500g beef mince

2 tbspns tomato paste

1 cup fresh ‘Foundation’ beef stock

½ cup red wine

2 tbspns balsamic vinegar

1 tbspn finely chopped rosemary

200-250g dried pappardelle pasta

2 large handfuls baby spinach

50g parmesan, finely grated

2 tbspns freshly chopped parsley

Salt & pepper to taste

When ready to serve, cook pasta in salted boiling water according to manufacturer’s instructions, drain and toss through ragu with spinach. Combine until spinach just wilted. Divide between heated serving bowls and garnish with parmesan & parsley.