Beef Ragu with Pasta

Once you try this old-fashioned “ragu” from Martha Stewart Living you will never want to open another jar of spaghetti sauce again, even in the interest of saving time. This Italian comfort food starts with the most basic ingredients—beef, tomatoes, mushrooms and herbs—and develops a rich, hearty flavor by slow cooking. The pasta, of course, is cooked quickly after the ragu is ready, and just minutes before you are ready to eat.

Dry red wine is actually a significant ingredient in this recipe—two cups, which is a little more than half a bottle. A good rule of thumb is to use the same wine in the recipe that you plan to enjoy with the meal. In this case, a Nebbiolo from Italy will stand up to this hearty sauce without weighing it down. A medium-bodied Cabernet Sauvignon from California would be a “comfort wine” alternative and would bring out the best in this type of meal. To get the complete recipe, please visit http://www.marthastewart.com .

--Felicia M. Sherbert