*Use a merlot or cabernet sauvignon. If you don't want to add red wine, omit this step and add ½ cup beef stock with the Italian sauce.
The Ragu can also be cooked in the oven. Cook at 140°C (fan assisted) or 150°C (conventional) for 4 ½ - 5 hours. The sauce may become quite thick so check after about 3 hours of cooking, adding a little extra water if necessary.
Cook pasta according to packet directions. Use any of your favourite pasta shapes - fettuccine, spaghetti or penne will work well.
The Ragu can be made the day before and reheated. Often slow cooked meals such as the Ragu taste better when reheated.
Use gluten-free pasta to make this recipe gluten-free.
To freeze: allow the meat sauce to cool. Spoon into airtight containers. Cover and freeze. Can be frozen for up to 1 month. Thaw in the refrigerator before reheating.