1tbs finely chopped oregano (or 1tsp dried Italian herbs)
1tbs tomato paste
4 flat mushrooms, quartered
200ml red wine
2x400g can whole tomatoes
1 ½ (375ml) cup milk
450g large rigatoni pasta
200g fresh ricotta
Rocket to serve
1Place the onions and carrot in a food processor and blend until finely diced. Heat oil in a saucepan over medium heat, add onion mixture and cook for 8 minutes until softened and beginning to brown. Increase heat to high, add mince and cook for 4 minutes, stirring frequently to break apart.
2Add tomato paste and oregano, cook for 1 minute until meat is coated. Add mushrooms and wine, stir to combine and cook for 2 minutes until wine is reduced and absorbed. Add tomatoes and milk and use a wooden spoon to break the tomatoes up slightly. Reduce heat to low and simmer for 45 minutes.
3Meanwhile cook pasta in salted water as per packet instructions.
4To serve, place the pasta on a platter and spoon over the ragu. Top with chunks of fresh ricotta and serve with rocket and a drizzle of olive oil.