• 80g pancetta
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 100g mushrooms, sliced
  • 500g minced beef
  • 400g tin of tomatoes OR 400g carton of passata (or a combination)
  • 100ml red wine
  • 1-2 tsp dried oregano
  • 300g spaghetti
  • Grated parmesan cheese, to serve


  • 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.

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