Pappardelle With Beef Ragu

• 2 tbsp olive oil
• 3 None shallots, finely diced
• 2 cloves garlic, crushed
• 2 None anchovies, finely chopped
• 2 None bay leaves
• 1 sprig fresh rosemary
• 1 lb ground beef
• 3/4 cup red wine
• 2 14-15 oz cans chopped tomatoes
• 1 lb pappardelle pasta
• None None Shaved Parmesan, to serve

1. Heat oil in a large, deep skillet on medium. Saute shallots and garlic for 1-2 mins, until softened. Add anchovies, bay leaves and rosemary. Cook, stirring, for 1-2 mins.
2. Increase heat to high. Add beef and cook for 5-6 mins, breaking up lumps with a spoon. Pour in wine and simmer for 2 mins. Add tomatoes and bring to boil. Reduce heat to medium. Simmer, uncovered, for 25-30 mins. Season to taste.
3. Meanwhile, cook pasta according to package instructions. Drain well; return to pan. Add sauce to pasta, tossing well to coat. Serve topped with Parmesan.

olive oil, shallots, garlic, anchovies, bay leaves, rosemary, ground beef, red wine, tomatoes, pasta

Taken from recipes-plus.com/api/v2.0/recipes/23287 (may not work)