Linguine with Beef Ragu

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Parmesan cheese (for serving, freshly grated)
• Linguine (12 ounces)
• Canned tomatoes (28 ounces, crushed or diced)
• Red wine (1 cup (preferably a dry variety))
• Tomato paste (2 tablespoons)
• Celery (2 stalks, finely chopped)
• Carrot (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Onion (1 medium, finely chopped)
• Ground beef (1 pound)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
2. In the same pot, add the chopped onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
4. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for about 3-4 minutes to reduce slightly.
5. Add the canned tomatoes and the cooked ground beef back into the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2 hours, stirring occasionally.
6. In the last 15 minutes of cooking, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
7. Once the ragu has finished simmering, add the cooked linguine to the pot. Toss gently to combine and ensure the pasta is well coated with the sauce.
8. Serve hot, topped with freshly grated Parmesan cheese.