How to make it

  • Method
  • Heat pot
  • Put the Olive oil in to a medium-low heat, add the Pancetta and the Rosemary stirring until the Pancetta turns crispy,
  • Add the Onion and Garlic stirring 5-7 mins (same heat)
  • Put in the Tomato Puree again for about 5-7 mins stirring occasionally
  • Add the browned Mince along with the herbs and spices (Paprika,Basil,Oregano and a Splash of Worcester sauce) Stir for a minute or so, add the 250ml boiling water to the Beef stock cube and mix before adding it to the pot along with the tin of Chopped Tomatoes.
  • Add the sliced Mushrooms and Season with the Salt and Pepper give it a stir.Bring to the boil then reduce the heat and cover.Simmer on a very low heat for 3-4 hrs stirring occasionally
  • Stir in the Lemon Juice 10 minutes before serving.
  • Serve with Spaghetti and Parmesan Cheese.
  • TIP:
  • Add a knob of Butter together with 3-4 Tbs of the water (which the Spaghetti was cooking in) to the drained Pasta and season with Salt and freshly ground Pepper mix through and serve.

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