How to make it

  • 1. Cut the spring onions up in to small pieces set to one side.
  • 2.Cut the carrot up in to very small pieces set to one side.
  • 3. Cut the onion up into small pieces and set to one side.
  • 4. Cut the garlic up into very small pieces and set to one side.
  • 5. Weigh out the pasta and set to one side.
  • 6. chop the ham up into very small pieces and set to one side.
  • 7. Chop the pancetta up into long strips and set to one side.
  • 8. Drain out the tin of borlotti beans and set to one side.
  • 9. Get a good frying pan and heat on full power add 4 tablespoons of good quality olive oil.
  • 10. When oil starts to bubble add the pancetta and cook til slightly golden this will take only a few minutes,
  • 11. After the pancetta is golden add the carrots, onions and spring onions and garlic and sweat down for 5-8 minutes.
  • 12. When sweated down take frying pan off the heat and empty the contents into a good size metal saucepan and add the beef stock and turn the heat to a medium heat.
  • 13. Sir the mixture together and add the cinnamon stick and one teaspoons of black pepper and a pinch of salt and put a lid on top of saucepan and turn down to a simmer to cook for 15 mins, stirring every now and then.
  • 14. After 15 mins add the pasta and stir mixture together and return lid to pan cook for a further 5 mins.
  • 15. After that extra 5 mins add the beans and chopped ham stirring the mixture together and return the lid cook for a further 3 mins.
  • 16. Remove the cinnamon stick from the pan.
  • 17. Serve the pasta in bowls with an even amount of sauce and meat and vegetables, and serve with bread.

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