This is a real family favourite of mine – so easy to make and freeze.What I really love about this recipe is you can adapt it to suit whatever you have in your fridge, adding many extra ingredients to spin it out a bit more or use up some bits and pieces like bacon or courgettes.In my book you should always use good Parmesan cheese but should you not have any, you can use a good cheddar…but do not tell your Italian friends I said that.Another tip is to make the ragu a day ahead or freeze it, ready to use when you need it.Serves four peopleIngredientsRagu Sauce:2tbsp olive oil1 medium onion chopped2 sticks celery chopped2 carrots diced1 crushed clove of garlic1 sprig rosemary chopped500g minced beef250ml red wine1 x 400 can chopped.
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