• ½ tbsp olive oil
  • 100g cubetti di pancetta
  • 1 small red onion, finely chopped
  • 1 large carrot, finely diced
  • 1 parsnip, finely diced
  • 2 cloves of garlic, finely sliced
  • 500g 15% beef mince
  • 400g tin chopped tomatoes
  • 400ml beef stock
  • 100ml port, or equal quantity beef stock
  • 1 tbsp chopped fresh rosemary
  • 100g cooked chestnuts, roughly chopped
  • 240g spaghetti
  • 75g stilton, finely crumbled


  1. 1

    Heat the olive oil in a large heavy based frying pan over a medium heat. Fry the pancetta for 4-5 minutes, until starting to crisp. Add the onion, carrots and parsnip. Cook for 4-5 minutes or until soft. Add the garlic and cook for a further 2 minutes.

  2. 2

    Add the mince, increasing the heat slightly, and cook for 4-5 minutes, stirring to break up the meat to ensure it has browned all over. Add the chopped tomatoes, beef stock, port and rosemary and bring to a simmer. Reduce the heat, partially cover and simmer gently for 1 hour and 15 minutes, or until the sauce has reduced and is nice and thick. Stir through the chopped chestnuts, season with black pepper and keep warm. 

  3. 3

    Meanwhile, cook the pasta according to the instructions on the packet. Drain and divide the pasta between four bowls. Top with the ragu and sprinkle with crumbled stilton. 

Nutritional Details

Each serving provides
  • Energy 3329kj 795kcal 40%
  • Fat 36.1g 52%
  • Saturates 15.9g 80%
  • Sugars 15.3g 17%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 674kj/161kcal

Each serving provides

61.5g carbohydrate 7.9g fibre 45.1g protein

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