Beef ragout with pasta

Ingredients for 6 servings:

• 600 g beef
• 200 g onion(s)
• 200 g carrot(s)
• 200 g celery
• 1 can of tomatoes, chopped
• 200 ml red wine, dry
• 400 ml broth
• 3 tbsp tomato paste
• 1 tsp honey
• 2 cm cinnamon (from a cinnamon stick)
• 1 bay leaf
• 3 cloves
• 1 handful of basil, fresh leaves
• 2 sprigs rosemary
• 2 garlic cloves
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Christmassy – sensual

Cut the beef into small pieces. Peel the onions, halve them, and cut them lengthwise into wedges. Trim and finely chop the carrots and celery. Heat olive oil in a pan and sear the meat. Briefly fry the onions and add the vegetables, tomatoes, bay leaf, a piece of cinnamon, cloves, and rosemary. Pour in the red wine and broth, mix well, and bring to a boil. Then stir in the tomato paste and honey and season with salt and pepper. Simmer for at least 45 minutes (you can also cook it in a pressure cooker, which will take only 15-20 minutes, depending on the size of the meat). Once the cooking time is over, remove the cloves, cinnamon stick, and bay leaf and add the chopped basil and crushed garlic. Season again with salt and pepper and serve with pasta.