Pappardelle With Beef Ragu - cooking recipe

Ingredients

2 tbsp olive oil
3 None shallots, finely diced
2 cloves garlic, crushed
2 None anchovies, finely chopped
2 None bay leaves
1 sprig fresh rosemary
1 lb ground beef
3/4 cup red wine
2 14-15 oz cans chopped tomatoes
1 lb pappardelle pasta
None None Shaved Parmesan, to serve

Preparation

Heat oil in a large, deep skillet on medium. Saute shallots and garlic for 1-2 mins, until softened. Add anchovies, bay leaves and rosemary. Cook, stirring, for 1-2 mins.
Increase heat to high. Add beef and cook for 5-6 mins, breaking up lumps with a spoon. Pour in wine and simmer for 2 mins. Add tomatoes and bring to boil. Reduce heat to medium. Simmer, uncovered, for 25-30 mins. Season to taste.
Meanwhile, cook pasta according to package instructions. Drain well; return to pan. Add sauce to pasta, tossing well to coat. Serve topped with Parmesan.