RAGU' BOLOGNESE PASTA
100% Organic Extravirgin Olive Oil
1 lb - 450 g Pasta
1 lb - 450 g Ground Beef
1 lb - 450 g Peeled Tomatoes
½ cup - 125 ml Red Wine
1 Diced Carrot
1 Diced Celery
1 Diced Onion
In a pot with extravirgin olive oil fry onion, celery and carrot until golden then add beef and fry until golden then pour red wine and let it evaporate then add tomato and season with salt and black pepper then cook half covered for at least 3 h.
In a pot with boiling salted water cook pasta then drain it.
In a bowl stir pasta with sauce.