Linguine with Beef Ragu

Ingredients

• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Linguine (1 pound)
• Canned tomatoes (1 can (28 ounces), crushed)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Celery (1 stalk, finely chopped)
• Carrot (1, finely chopped)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Ground beef (1 pound)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 5 minutes.
3. Add the tomato paste and cook for another 2 minutes.
4. Add the red wine and scrape the bottom of the pot to release any browned bits.
5. Add the canned tomatoes, cooked beef, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 hours.
6. In the meantime, cook the linguine according to the package instructions.
7. Drain the linguine and add it to the pot with the beef ragu. Toss to combine.
8. Serve the linguine with beef ragu topped with grated Parmesan cheese.