- STEP 1
Put a large, deep-sided frying pan onto a medium heat, add the pancetta and dry-fry for a few minutes, until the fat has started to melt and sizzle.
- STEP 2
Add the onion and garlic and cook for a few minutes more, until the onion is soft and starts to turn golden. Add the mushrooms and cook for 5 minutes.
- STEP 3
Tip in the mince and fry for 10 minutes, breaking up the meat with a wooden spoon, until brown all over.
- STEP 4
Add the tomatoes (or passata) to the pan, along with the dried oregano and some seasoning, and cook until bubbling
- STEP 5
Pour in the red wine, turn up the heat and bubble fiercely for a few minutes to cook off some of the alcohol. Lower the heat and simmer the sauce for 20 minutes until thickened, rich and deep in colour.
- STEP 6
Meanwhile, cook the spaghetti in salted boiling water according to pack instructions.
- STEP 7
Pile the spaghetti onto a plate, spoon the meat sauce on top, and finish with a good grating of parmesan and a grinding of black pepper.
