In a hot stock pot, add oil and brown up the minced meat, making sure that the moisture content is mostly evaporated.
Add in the onions, garlic, carrots, celery and continue to saute (and more oil if required) until the vegetables are soft.
Add the tomato puree, rosemary, oregano, thyme and saute for 3 -5 minutes, then add the diced tomatoes, stock cubes & water - then add the bay leaf.
Simmer for as long as possible (minimum 30 minutes) or until the sauce because rich and thick. Remove bay leaf then season with salt and pepper to taste.
Drain & add the pasta directly into the ragu pot and add 50 grams of cheese to mix. You might want to use a little pasta water to get it to consistency.
Plate up with Pasta Ragu and garnish with more cheese and herbs.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
