One-hour ragu

1 HOUR 10 MINUTES SERVES 4 | EASY

olive oil 3 tbsp pancetta 125g, finely chopped lean beef mince 350g carrot 1, peeled and diced celery 1 stick, diced red onion 1 small, chopped garlic 2 cloves, crushed dried chilli flakes Ω tsp red wine 120ml peeled plum tomatoes 2 x 400g tins parmesan rind (optional) spaghetti 450g parmesan finely grated to serve basil leaves Ω a small bunch, roughly torn (optional)

• Heat 1 tbsp of olive oil in a casserole over a medium-high heat. Add the pancetta, beef and a little seasoning, and cook for 10-12 minutes, breaking up the meat into crumb-sized pieces with a wooden spoon, until the meat is browned all over and the pancetta is crispy, with most of the fat rendered. Use a slotted spoon to scoop out the mince and pancetta into a bowl.

• Add the remaining olive oil to the casserole and reduce to a medium heat. Cook the carrot, celery, onion and seasoning for 6-8 minutes or until softened. Add the garlic and chilli flakes, and cook for 30 seconds until fragrant. Pour in the red wine, scraping up any brown bits left on the bottom, and cook for 3 minutes until the casserole has very little liquid left.

• Add the tomatoes and 250ml of water, and cook for 2 minutes to soften before gently mashing and breaking up the tomatoes with the back of a wooden spoon or potato masher. Season and add the parmesan rind, if using. Stir in the meat and any juices. Bring the mixture to the boil and then simmer for 10 minutes until thickened.

• Cook the spaghetti following pack instructions in a large pan of boiling salted water until al dente, drain well and drizzle with a little olive oil before mixing into the sauce. Divide between plates and top with parmesan and basil, if you like. PER SERVING 810 KCALS | FAT 24.8G SATURATES 8.5G | CARBS 95.6G | SUGARS 12.5G FIBRE 8G | PROTEIN 41.5G | SALT 1.1G