Gluten-free pasta with beef and carrot ragù

Ingredients

For 1 serving

• Lean ground beef140 g
• Gluten-free pasta65 g
• Tomato passata150 g
• Carrots50 g
• Celery30 g
• Red wine30 ml
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano5 g
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites

Method

1. Peel the carrot and wash the celery, then chop them finely into dice of about 3 mm.
2. Heat the oil in a saucepan over medium heat and fry the carrot and celery for 5 minutes, until soft and lightly golden.
3. Turn up the heat, add the lean minced beef and brown it for 5 minutes, breaking it up with a wooden spoon, until no longer pink; deglaze with the red wine and let it evaporate.
4. Add the tomato passata, the bay leaf and half a glass of water, salt, partly cover and cook over low heat for 40 minutes, until the ragù is thick and dark.
5. In the last 15 minutes bring the pasta water to the boil, salt it and cook the gluten-free pasta for the time on the packet, stirring often.
6. Drain the pasta al dente, remove the bay leaf from the ragù and toss the pasta in the sauce for a minute; serve with the grated Parmigiano Reggiano and a grind of pepper.