Tagliatelle Al Ragu

• 4 tablespoons olive oil
• 1 red onion chopped
• 1 carrot chopped or grated
• 1 2/3 pounds beef mince pack, you may find it called Bolognese mince
• 1 glass red wine full-bodied
• 2 1/8 cups tomato passata
• 2 tablespoons tomato puree
• 5/8 cup chicken stock
• 1 1/8 pounds fettuccine or tagliatelle
• 1 handful fresh basil leaves torn
• salt

1. Heat the oil in a large frying pan over a medium heat and fry the chopped onion and carrot together for 5 minutes until the onion is softened.
2. Add the mince and continue to cook for 5-7 minutes until the meat has browned, stirring continuously. Pour in the wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate.
3. Pour in the tomato passata and stir in with the tomato puree and the stock. Season with salt and pepper, turn the heat down to low and simmer, uncovered, for about 1 hour 30 minutes (give it a bit longer if it still looks too thin). Stir every 15 minutes or so. Once it's ready, set aside.
4. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and tip back into the same pan.
5. Put the pasta back on a low heat and pour in the sauce. Add the basil and stir for a minute to allow the flavours to combine. Serve straight away - and you really don't need to put any grated cheese on top.

olive oil, red onion, carrot, beef mince pack, glass red wine, tomato passata, tomato puruee, chicken stock, tagliatelle, basil, salt

Taken from www.yummly.com/recipe/Tagliatelle-al-Ragu-1543874 (may not work)