Recipe: Ray McVinnie's fettucine ragu
This is a slightly posher version of spag bol, which is always a crowd-pleaser.
|3 tablespoons butter|
|50g skinned pancetta, finely diced|
|1 large onion, finely chopped|
|1 stick celery, thinly sliced|
|1 carrot, finely diced|
|zest of 1 lemon|
|1 fresh bay leaf|
|large pinch of freshly ground nutmeg|
|350g each minced pork and lean beef|
|150ml dry white wine|
|8 ripe tomatoes, peeled, cored and chopped|
|250ml beef stock|
|400g fresh fettuccine, or dried Italian egg pasta|
|freshly grated parmesan for serving|
1. Gently melt the butter over moderate heat without browning. Add the pancetta, onion, celery, carrot, lemon zest, bay leaf and nutmeg, and fry gently without browning for about 15 minutes until the onion is soft.
2. Add the mince and continue frying. As the meat gets hot, break it up with a wooden spoon so there are no big lumps. Turn up the heat and add the wine, let it bubble for 30 seconds then add the tomatoes and stock.
3. Bring to the boil and boil gently for 1 hour, stirring occasionally, until thick and jammy and reduced by half then taste and season with salt and freshly ground black pepper.
4. Boil the fettuccine in well-salted water until al dente. Drain and place in a large warmed pasta bowl. Add the sauce, toss and serve with plenty of freshly grated parmesan for sprinkling on top.