1 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 clove garlic, finely chopped
3 slices pancetta
500g minced beef
100g closed cap / chestnut mushrooms, sliced (optional)
400g tin chopped tomatoes
1 beef stock cube
dash Worcestershire sauce
1 bay leaf
salt & freshly ground black pepper
1. Heat the oil in a large pan over a low heat. Add the onion, carrot and celery, cover and sweat for 5 mins.Add the pancetta and garlic and cook for another couple of minutes until the bacon starts to cook.
2. Add the minced beef and, when browned, add the mushrooms and cook for a further couple of minutes before adding the tomatoes, stock cube, 400ml boiling water, dash of Worcester sauce, bay leaf, salt and pepper. Simmer for 45-60 mins.
3. Cook the pasta as per the pack instructions. When cooked, drain and stir in a heaped table spoon of the ragu per person and stir thoroughly to mix.
(©2013 Chez Dave)
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