300g gluten free linguine
For the ragu
2 tbsp olive oil
1 tbsp garlic infused oil
1 large carrot, finely chopped
1 celery stalk, trimmed, finely chopped
200g/7oz smoked bacon lardons
500g/1lb 2oz beef mince
2 tbsp tomato purée
1 x 400g tin tomatoes
150ml/5fl oz red wine
handful fresh basil leaves, roughly torn
salt and freshly ground black pepper
3-4 tbsp freshly grated Parmesan, to serve
For the ragu, heat the oil in a large flameproof casserole over a medium heat.
Add the carrot and celery and fry for 2-3 minutes. Add the bacon and fry for a further 1-2 minutes.
Add the beef mince and fry for 2-3 minutes on each side, or until just browned.
Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil.
Stir in half of the basil leaves, then reduce the heat until the mixture is simmering.
Simmer for 45 minutes, or until the sauce has thickened.
Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving.
To serve, bring a large pan of salted water to the boil. Add the gluten free pasta and cook according to the packet instructions, or until tender.
Drain well, then add the gluten free pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan.
Recipe adapted from: Good Food