This traditional pork and beef ragu goes best with spaghetti for an easy meal.
- Heat the oil in a large saucepan over medium-high heat. Cook the vegetables, stirring, for 4 mins or until soft. Add the mince and rosemary and cook, stirring to break up any lumps, for 5 mins or until browned. Add the red wine. Season and bring to the boil. Reduce heat and simmer, stirring, for 2 mins or until reduced by half. Stir in the pasta sauce. Season and bring to the boil. Reduce heat and simmer, covered, for 15 mins.
- Meanwhile, cook spaghetti in a saucepan of salted boiling water until al dente. Drain.
- Divide spaghetti and sauce among bowls and sprinkle with parmesan.
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