A deeply savoury ragù simmered for hours, tossed through al dente spaghetti.
Home cook sharing tried-and-tested family recipes.
Soften the diced carrot, celery and onion — the soffritto base.
Brown the beef hard until caramelised, not grey.
Add the tomatoes and simmer low and slow.
Cook the spaghetti, toss with the ragù and a little pasta water.