400-500gminced beef(the fattier the beef, the longer you will need to simmer it)
100mldry red wine(even white wine can work in this recipe or leave wine out entirely if you prefer)
1canItalian chopped tomatoes
pecorino or parmesan cheese
250-300ggluten-free pasta(tagliatelle is traditionally served with ragù)
Heat the oil in a pan over a low-medium heat and fry the soffrito of onion, carrot, celery, and garlic until softened, about 10 minutes.
Add the minced beef, increase the heat to medium, and fry until browned all over, breaking the mince up with the back of your spoon.
Pour in the wine and cook for a couple of minutes to evaporate the alcohol.
Add the chopped tomatoes, bay leaves, and about half a can of water. Bring to a boil and then reduce the heat to very low, simmering gently for two hours. Cook for less time if you’re in a rush but be sure to reduce the ragù before serving.
Serve the ragù with the cooked pasta. Sprinkle grated pecorino or parmesan liberally.