Pasta Genovese

1.Make the ragù: Heat olive oil in a large pot. Add chopped onion, celery, garlic. Cook until softened.

2.Add ground beef or pork. Cook until browned.

3.Add red wine, beef broth, tomato paste. Simmer 20-30 minutes or until sauce thickened.

4.Cook pasta al dente. Drain, set aside.

5.Combine cooked pasta, ragù sauce. Toss to combine.

6.Serve hot, topped with grated Parmesan cheese and chopped fresh parsley.