400 g lean Scotch Beef PGI mince (10-20% fat)
1 tbsp unsalted butter
1 small pack Pancetta pieces (70-85g)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 stick celery, finely diced
1 carrot, finely diced
4 tomatoes, skinned and chopped
1 tbsp tomato puree
250 ml beef stock
150 ml red wine
200 ml full fat milk
15 g dried porcini mushrooms
1-2 tbsp double cream (optional)
Small handful torn basil leaves
500 g pack spaghetti or tagliatelle
Parmesan cheese and salad to serve
- In a heavy based pan melt the butter with the pancetta until the fat runs then add the onions and cook until softened.
- Add the garlic, celery and carrot and cook for about 10 minutes.
- Increase the heat and crumble the mince into the vegetable mixture, breaking up any lumps with a wooden fork, allow the meat to brown before stirring, 3 or 4 minutes, then stir until thoroughly browned.
- Add the tomatoes, tomato puree, stock, wine and milk and crumble in the dried mushrooms. Stir well and bring to almost boiling then reduce the heat to low, cover with a lid and simmer gently for about 1 ½ hours until the meat is very tender and all the flavours have mellowed.
- Check the seasoning then stir in the cream and basil. Remove from the heat and keep it warm while you cook the pasta according to the pack instructions.
Serve the sauce spooned over the pasta with a grating of parmesan and crisp salad leaves.