Fettuccine in Beef Ragu Sauce2017-06-30
- Servings : 6
- Prep Time : 25m
- Cook Time : 2:30 h
- Ready In : 3:20 h
- 1 ½ lb. fettuccine pasta
- 1 large onion, diced
- 3 cloves, minced
- 1 lb. beef, cubed
- 2 400 g tins crushed tomatoes
- ¼ cup red wine vinegar
- 1/3 cup of parmesan cheese, grated
- Extra virgin olive oil
- Salt and pepper to taste
- A handful of fresh basil
- A pinch of sugar (optional)
In a pot of boiling water, cook the pasta as directed in the package.
Meanwhile, drizzle olive oil in a sauce pan, and place over medium heat. Sauté the onions until they become translucent. Then add the garlic. Sauté until light brown.
Add the beef to the pan, and season with salt and pepper. Continue stirring the meat with the onion and garlic, until lightly brown all over. Then, add the tomatoes, vinegar, and sugar (if desired).
Let the beef mixture simmer for 2 hours ( until the beef is tender), stirring occasionally. Once the ragù has thickened and reduced, drizzle a good amount of olive oil, and taste. Season if needed.
Toss the pasta in the ragù. Serve with grated parmesan cheese on top, and chopped basil. Enjoy!