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Pasta with sweet & sour meat ragu

Method

  • Heat the oil in a large heavy-bottomed pot and gently saute the red onion, carrot, celery, garlic and pancetta until reasonably tender. Then add the mince and cook until coloured, continually mashing and stirring as you do so.  
  • Pour in the red wine and add the tomatoes with 2 tbsp parsley, the stock and seasonings. Mix well and cook until thick and fragrant.
  • Combine the red wine vinegar with the raisins, pinenuts, sugar and cooking chocolate in a bowl. Add to the pot, turn the heat up and gently cook for 5 mins. Then taste for seasoning, adding a little more vinegar or sugar as needed.
  • While the sauce is cooking, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well. Then toss the pasta with the sauce, adding a little of the pasta water if too thick.
  • Serve with more parsley sprinkled on top.
  • inspired by a recipe from Italian chef, Giuliano Bugialli

Ingredients

  • 4 tbsp olive oil
  • 1 red onion, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 4 slices pancetta, diced
  • 750 gm lean minced beef
  • 1 cup red wine
  • 2 cans diced tomatoes
  • 5 tbsp chopped fresh parsley
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • ½ cup red wine vinegar
  • ¼ cup raisins
  • 2 tbsp pinenuts
  • 1 tbsp sugar
  • 20 gm dark cooking chocolate, finely chopped
  • 400 gm pasta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm