20 minutes
2 hours 15 minutes
Serves 4
Ingredients
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
Cooking Method
Serve the sauce spooned over the pasta with a grating of parmesan and crisp salad leaves.