Beef Ragù with Pasta

1. 1 Ground beefpack 500 g ≈ $7.63 110 g
2. 2 Pastapack 450 g ≈ $1.36 90 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 150 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Carrots≈ $1.50 per kg 30 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Sunflower oil 10 ml
8. 8 Hard cheesepack 200 g ≈ $2.64 15 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: peel the onion⁴, peel and dice the carrot⁵ into 0.5 cm cubes, peel and finely chop the garlic⁶; heat a skillet over medium heat and pour in a small amount of oil.

2. Sauté the onion⁴ and carrot⁵ over medium heat for about 5 minutes, until the onion is translucent and the carrot begins to soften; do not overcook to a golden color.

3. Add the garlic⁶ and cook for 1 minute over medium heat, until aroma develops, stirring.

4. Add the ground¹ beef, raise the heat to high and cook, breaking up the clumps, for about 7 minutes, until the beef loses its pink color and a even crust forms.

5. Pour in the tomatoes, crush them with a spoon, season to taste, and simmer on low heat for 20 minutes, stirring more often; the sauce should thicken slightly.

6. Pasta²: boil the pasta in salted boiling water over high heat according to package directions until al dente, then drain.

7. Combine the pasta² with the sauce in a wide bowl or skillet, stirring to distribute the sauce evenly over the pasta.

8. Serving: plate and top with grated cheese if desired, serve hot.

9. Note: the sauce can be prepared a day ahead and refrigerate; before serving reheat on low heat, adding a little water if needed.

10. Remarks: seasoning can be adjusted to taste; you can add basil or oregano to the pasta² if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.