Serves 4


250 g lean Minced Beef

250 g lean Minced Lamb

55 g Pancetta, chopped

750 ml Red Wine

1 Tsp Dried Oregano

1 Tbsp Rapeseed Oil

1 Onion, peeled and chopped finely

100 g Celery, diced

200 g Carrots, peeled and diced

4 Garlic Cloves, peeled and chopped finely

1 x 400 can Chopped Tomatoes

1 Tbsp Worcestershire Sauce

Pinch Dried Chilli flakes

1 Tbsp Tomato Puree

500 g fresh Tagliatelle

4 Tbsp Parsley leaves, chopped

Sea Salt & Freshly Ground Black Pepper

Freshly grated Parmesan, to serve

How to cook

Place the Mince in a large bowl and stir in the Red Wine, Oregano, Salt and Black Pepper

Cover with cling film and place in the refrigerator for at least 4 hours

Heat the Oil in a large pan, add the Pancetta and cook until it starts to brown

Add the Onions, Celery, Carrot and Garlic and cook over a medium heat for 5 minutes, until the Onion gas softened

Add the Mince and the rest of the contents of the bowl

Add the Tomatoes, Chilli Flakes, Worcestershire Sauce, Tomato Puree and Sea Salt and Pepper to your own taste

Bring to the boil, cover and then simmer for 45 minutes

Remove the lid and bubble fairly rapidly for a further 15 minutes until you have a rich, dark sauce

Meanwhile cook the Tagliatelle in accordance with the packet instructions in a large pan of slightly salted boiling water

Drain well and and return to the pan

Stir the Parsley into the sauce and check the seasoning

Add the Tagliatelle and mix thoroughly

Divide between four serving plates and serve topped with freshly grated Parmesan and Garlic Bread

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