A straight-forward, rustic spaghetti dish built on slow cooking and good ingredients. This tomato-free ragù lets meat, vegetables and herbs do the talking, and whole-wheat spaghetti gives it the right bite and nuttiness. Nothing fancy required—just simple flavours.

 

 

Serves 4, Preparation 20 mins, Cooking 40 mins

  • 340 g whole-wheat spaghetti (12 oz)

  • 340 g minced pork, turkey, or a mix (12 oz)

  • 1 small onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stick, finely chopped

  • 2 tbsp olive oil

  • 1 tbsp butter (optional but recommended)

  • 120 ml dry, medium-bodied red (e.g. Chianti, Montepulciano, or Nero D’Avola)

  • 240 ml hot vegetable or light chicken stock (1 cup)

  • 1–2 sprigs fresh thyme (or rosemary)

  • Sea salt and freshly ground black pepper

  • Grated Parmigiano Reggiano, to serve

Method

Warm the olive oil and butter in a heavy-bottomed pan over medium heat. Add the onion, carrot and celery (soffritto). Cook slowly for 8–10 minutes until soft and lightly golden. This is the foundation of the ragù, so give it time.

Add the minced meat and break it up with a wooden spoon. Let it brown properly. Keep the heat steady and avoid stirring too often.

Pour in the red wine and scrape up any caramelised bits from the bottom of the pan. Allow the wine to reduce until the alcohol smell has gone. 

Add the hot stock and stir. Lower the heat and simmer uncovered for 30–40 minutes, stirring now and then. The ragù should thicken and become glossy. If it dries out, add a splash more stock. Season now with salt, pepper and herbs. 

Boil the whole-wheat spaghetti in salted water until al dente. Reserve a cup of cooking water, then drain.

Toss the pasta with the ragù off the heat. Add a little pasta water if needed—the sauce should cling to the spaghetti without pooling.

Finish with grated Parmigiano Reggiano and a twist of black pepper. 

 

 

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