Rigatoni al Ragú (Rigatoni with Beef Ragú)

Serves 4-6

Ingredients

1 Celery Stalk including leaves, chopped
1 tbsp Merchants Rosemary, minced
½ cup Dry Red Wine
½ cup Italissima Grana Padano or Italissima Parmigiano Reggiano, freshly grated
2 tbsp Italissima Coarse Sea Salt
Italissima Fine Sea Salt to taste

Instructions

1. Using a wide, deep skillet with a heavy bottom, warm the oil and add onion, garlic, carrot, celery stalk, and rosemary. Saute gently over medium heat until the vegetables are softened, about 12-15 minutes. Add the meat and cook until the meat is browned on the outside, but still rare on the inside. Add tomato paste and wine. Cook until the alcohol evaporates, about four minutes. Add the tomatoes, fine salt and pepper and gently cook over low heat, covering partially, until the sauce is thick, stirring occasionally, about 40 minutes.

2. Bring a large pot of water to a boil over rapid heat. Add pasta and the coarse salt to the boiling water and cook to al dente. Drain, and toss the pasta with the sauce. Serve immediately and top with grated cheese.