Beef ragù with pasta

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Serves 4-6

Preparation: 10 min

Cooking: 2¼ hours

45 ml (3 T) oil

500 g beef goulash

2 celery sticks, finely chopped

2 carrots, finely chopped

2 onions, finely chopped

400 g whole cherry tomatoes

handful of basil

3 bay leaves

400 g tomato purée

250 ml (1 c) water

salt and pepper

pasta to serve

Heat the oil in a large pot over medium heat and brown the beef well.

Add the celery, carrots and onions and cook until softened and golden brown.

Add the tomatoes, basil, bay leaves, tomato purée, water, salt and pepper. Mix well, cover with a lid and allow to simmer over low heat for about 2 hours.

Serve with pasta.

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