Chickpea pasta with beef ragù

Ingredients

For 1 serving

• Chickpea pasta70 g
• Lean ground beef90 g
• Tomato passata150 g
• Carrots30 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Red wine50 ml
• Bay leavesto taste
• Saltto taste

Contains: sulphites,

Method

1. Peel the carrot and onion and chop them finely.
2. Heat the olive oil in a saucepan over medium heat and soften the chopped vegetables for 5 minutes, until soft and the onion is translucent.
3. Turn the heat to medium-high, add the lean beef mince and brown for 5–6 minutes, breaking it up with a wooden spoon, until its liquid has gone and it is well coloured.
4. Deglaze with the red wine and let it evaporate for 2 minutes, until you no longer smell alcohol; add the passata, a bay leaf and a pinch of salt.
5. Cover leaving a gap and simmer gently for 40 minutes, stirring now and then and adding a splash of water if it dries out, until the ragù is thick and dark; remove the bay leaf.
6. Towards the end bring a pan of water to the boil for the pasta, salt it once it boils and add the chickpea pasta; cook for the time on the packet, usually 7–8 minutes, until al dente.
7. Drain it gently and dress with the ragù.