ZITE RAGU

INGREDIENTS

• 450g beef mince, Artcaffé Market Butchery
• 50g unsalted butter
• 50g onion, finely chopped
• 50g carrots, finely chopped
• 50g celery, finely chopped
• 200ml red wine, like Pighin Refosco, Market Cellar
• 30g tomato paste
• 400g Casa Rinaldi tinned tomatoes, Artcaffé Market
• 200ml Kallo beef stock, Artcaffé Market
• 125ml of whole milk
• Rummo Zite No. 22, Artcaffé Market
• Parmesan, Artcaffé Market Deli
• Salt and black pepper, to taste
• Fresh basil, to garnish

METHOD

1. Place a large heavy-based saucepan over medium heat. Add the mince and cook until all the liquid from the meat has evaporated and golden, stirring frequently. Transfer the meat to a bowl and set aside.
2. Add the butter to the saucepan and place over low to medium heat. Add the onion, carrot, celery, and a pinch of salt and cook on low heat until the onions are very soft and translucent; at least 20 minutes. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally.
3. Return the meat to the saucepan, turn up the heat, and pour in the red wine. Cook over high heat for 2 minutes, then add the stock and tinned tomatoes, cover, and turn the heat down to low. Leave to simmer very gently for at least 3 hours. Pour in the whole milk and cook for a further 40 minutes just before serving.
4. Serve with Rummo’s Zite pasta, parmesan, and fresh basil.