Fettuccine al Ragù

Steps

1. 01

   Sweat onion, carrot, and celery in olive oil until soft. Add garlic and tomato paste; cook until brick-red.

   ~10 min

2. 02

   Brown the meat, breaking it up. Deglaze with wine if using, then add tomatoes, bay leaf, salt, and pepper.

   ~10 min

3. 03

   Simmer uncovered, stirring occasionally, until thick and rich, 45–60 minutes.

   ~50 min

4. 04

   Cook fettuccine al dente. Toss with ragù and a splash of pasta water. Finish with Parmigiano.

   ~10 min