1 x 375g Pangkarra Wholegrain Fettuccine
1tbs olive oil
250g bacon rashers
2 carrots, chopped
2 celery sticks, chopped
1 brown onion, finely chopped
3 garlic cloves, crushed
1.8kg-piece beef, cut into 8cm pieces
2 x 800g cans diced tomatoes
375ml (1½ cups) red wine
3 dried bay leaves
2 large sprigs fresh rosemary
Salt and pepper to taste
Shredded parmesan, to serve
Heat the oil in a stock pot over medium heat.
Add bacon, carrot, celery, onion and garlic and cook, stirring, for 5
minutes or until soft.
Stir in the beef, tomato, wine, bay leaves and rosemary.
Season according to taste.
Bring to the boil. Reduce heat to low and simmer, partially covered,
stirring occasionally for 2 hours or until the beef is tender.
Cook pasta according to packet directions, drain well.
Combine the ragout with pasta.
Serve with shredded parmesan.
Simple Italian style
Cook the fettuccine according to the packet directions until al dente.
Heat ½ cup of good quality olive oil
2lge garlic cloves peeled and crushed into a large fry pan, cook for two
Add pasta, fresh parsley, salt and pepper to taste to pan and toss.