Heat the oil in a large saucepan over high heat. Cook the onions, carrot and garlic for 5 minutes or until softened. Add the wine, scraping the bottom of the pan, and cook for 2 minutes or until the liquid reduces by half. In another pan over medium-high heat, add the beef and season generously, breaking it up with a wooden spoon, for another 5-7 minutes or until browned. Add the beef back to the saucepan along with tomatoes, paste, beef stock, sugar, salt and pepper, chilli, rosemary sprigs and bay leaves. Reduce the heat to a simmer and cook for 20-25 minutes or until it thickens.
Cook the pasta according to package directions, drain and return to the ragu sauce. Season to taste. Sprinkle with parmesan.
Serves 4-6.
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