Yes, you CAN have ‘pasta’ and still be low carb!

THIS ragu has been a favourite of chef Giancarlo and our family for years — but instead of having it with pasta, they now eat it with cabbage pappardelle or in lasagne (see recipe overleaf).

SERVES 8 Per serving of ragu: Calories, 272; carbohydrates, 6.4g; protein, 29g; fat, 13g; fibre, 1.5g Per serving of cabbage pappardelle: Calories, 66; carbohydrates, 7.5g; protein, 1.8g; fat, 2.2g; fibre, 4.5g

FOR THE RAGU

80ml extra virgin olive oil 2 garlic cloves, lightly crushed 1 medium carrot, finely chopped

Beef ragu

2 large celery sticks, finely chopped 1 red onion, finely chopped 2 bay leaves 850g-1kg minced beef (or veal or pork) 200ml red wine 2 x 400g cans Italian plum tomatoes

FOR THE CABBAGE PAPPARDELLE

Half head of white or Savoy cabbage 10g salted butter Salt and ground black pepper

HEAT the oil and fry the garlic, carrot, celery, onion and bay leaves for about 15 minutes, or until softened. Add the

mince and fry until browned. Add the wine when the meat looks dry and reduce for 5 minutes. Next put the tomatoes in a bowl and break them up. Fill the cans up to a quarter with water and add this to the pan along with the tomatoes. Bring the ragu to the boil, then reduce the heat to a gentle simmer for 2 hours. Remove the bay leaves. To make the pappardelle, remove the cabbage core, then lay the cabbage flat-side down and use a sharp knife to cut thin strips. Put these into a bowl with the butter, a splash of water, salt and pepper. Cover and microwave for 7 minutes, stirring halfway through. Or put the ribbons into a saucepan with the butter, 100ml water, salt and pepper, and cover. Cook for 8 minutes, or until tender. Drain before serving with the ragu.