Pasta alla Buttera (Tuscan Tomato and Minced Beef Ragù Pasta)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 sprigs Fresh rosemary
• 500 g Minced beef
• 150 ml Red wine
• 700 g Tomato passata
• 400 g Egg pasta nest
• 60 g Pecorino Romano cheese

1. Put a large pot of water on to boil. Finely chop the onion and finely chop the garlic. Strip the rosemary leaves from the sprigs and finely chop the leaves.
2. Warm the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes until soft and lightly golden, stirring regularly. Stir in the garlic and rosemary and cook for 1 minute until fragrant.
3. Add the minced beef and cook over a medium-high heat for 6 to 8 minutes, breaking it up with a wooden spoon, until browned and any liquid has evaporated. Pour in the red wine and simmer for 3 to 4 minutes until reduced by about half. Stir in the passata, bring to a gentle simmer, then cook for 15 minutes until rich and glossy.
4. Salt the boiling water, add the egg pasta nests and cook until al dente. Scoop out a mug of pasta water, then drain. Return the pasta to the pot.
5. Tip the ragù over the pasta and toss well, loosening with a splash of reserved pasta water if needed. Divide between bowls and finish with grated Pecorino Romano cheese. Serve straight away while the sauce is glossy and the pasta is hot.

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