600g Beef Mince, Or I Like To Mix Pork Mince And Beef Mince 50/50
2 Tbsp Olive Oil
4 Garlic Cloves
1 Tbsp Butter
1 Sprig Of Rosemary (Optional)
1 Large Pinch Of Chilli Flakes
5 Tbsp Tomato Paste
2 Tbsp Crème Fraiche
1 Tbsp Brown Sugar
4 Tbsp Grated Parmesan
225g Pappardelle Pasta
Salt And Pepper
Heat a skillet on a high heat, and add the oil. Add the mince in small batches breaking it up with a wooden spoon as you add it. Season it with salt and pepper, cook for 5 to 6 minutes on a high heat until its all evenly browned all over. Remove and set aside in a plate or bowl. Reduce the heat in the pan to medium, add the butter followed by diced onions. Cook for 2 minutes or until the onions start to turn golden. Add the garlic, chilli flakes and chopped rosemary, stir in and cook gently for another 2 minutes before returning the beef. Once the beef is stirred in add the tomato paste and brown sugar. Mix together adding a splash of water if anything starts to stick. Keep the pan turned down nice and low while you cook your pasta.
Place a pot of salted water on a high heat and bring to the boil. Once boiling add the pasta and cook roughly 8 minutes or until al dente.
When the pasta is almost cooked turn up the heat in the ragú pan and add the crème fraiche and a ladle of the pasta water. Stir in and bring to a simmer before adding the cooked pasta and parmesan.
Toss or stir the contents together adjust the thickness of the sauce using the pasta water.
Pop the ragú and pasta out onto plates and garnish with some extra parmesan.