FROM ROME TO HOME

Nothing says 'Italy' more than a comforting bowl of flavourful pasta. We're bringing amore to you this winter!

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BEST-EVER BEEF RAGU

Traditionally beef chuck is used for ragu, but we've opted to save on cost (not flavour) by using beef mince instead. MAKES ABOUT 2L

INGREDIENTS

Glug olive oil

3 onions, chopped

3 stalks celery, thinly sliced

3-4 carrots, peeled and cubed

4-5 cloves garlic, chopped

2kg beef mince

50g tomato paste

2 Tbsp brown sugar

2 Tbsp paprika

1 cup red wine

3 cups tomato passata

410g chopped tomatoes

4-5 cups beef stock

2-3 fresh or dried bay leaves

Handful fresh thyme, stems included

Handful fresh basil, stems included

Salt and milled pepper

Lemon juice, to taste (optional)

METHOD

1. Heat oil in a large pot on a medium-low heat.

2. Add onions and sweat for about 5 minutes or until translucent. (The heat should be low enough so that the onions do not brown).

3. Increase the heat slightly then add celery and carrots. Cook for another 3-5 minutes, stirring often.

4. Add garlic then cook for another 2-3 minutes.

5. Turn the heat to medium-high (add another glug of oil, if necessary) and add mince, stir thoroughly to break up the clumps.

6. Brown mince for about 8-10 minutes.

7. Stir in tomato paste, sugar and paprika and cook for a further 3-5 minutes.

8. Pour in wine and cook for about 3-5 minutes or until alcohol has evaporated.

9. Tip in tomato passata, chopped tomatoes, stock and herbs and stir.

10. Lower heat to a gentle simmer. Cover with a tight-fitting lid and lightly cook for about 1½-2 hours, stirring every 15-20 minutes until the meat is tender and the sauce has reduced and thickened.

11. Remove and discard whole herbs, season and add a squeeze of lemon juice, if you like.

12. Finish off with an extra scattering of chopped fresh basil.

BEEF & MOZZARELLA CANNELLONI