Try this flavoursome pasta dish from Gino D'Acampo made with beef and smoked pancetta in a tasty mascarpone cheese, nutmeg and parsley sauce.
Ingredients
- 500g dry rigatoni pasta
- 400g minced beef
- 100g smoked diced pancetta
- 3tbsp olive oil
- 50g salted butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 150ml white wine
- 200ml vegetable stock
- 250g mascarpone cheese
- ½ tsp freshly grated nutmeg
- 4tbsp chopped flat leaf parsley
- 100g freshly grated parmesan
- Salt and pepper to taste
WEIGHT CONVERTER
Method
- To make the white ragu sauce, use a large saucepan, heat the olive oil and the butter and fry the onion, celery, carrot and pancetta for approximately 10 mins on a moderate heat until softened and golden.
- Add the beef and mix well allowing the minced meat to crumble. Cook, stirring frequently, until the meat has browned for approximately 10 mins.
- Pour in the wine and cook until evaporated. Season with salt and pepper and add the stock. Lower the heat and simmer, without the lid on, for 30 mins. Stir occasionally.
- Mix in the mascarpone, parsley and nutmeg and allow to rest for 10 mins.
- In the meantime, in a large saucepan, cook the pasta in salted boiling water until al dente. Drain and add immediately to the sauce.
- On a high heat, mix the white ragu sauce and the pasta together with a wooden spoon for approx 1 min. Serve immediately with plenty of grated parmesan on top.
Top Tip for making Gino D'Acampo's white ragu rigatoni
Keep up with Gino D'Acampo's I'm A Celebrity antics here!
-
Tomato, bean and basil pasta salad
This tomato, bean and basil pasta salad is a great alternative to sandwiches for lunch boxes and is also an excellent vegan buffet option if you’re hosting a party.
By Rose Fooks Published
-
Simple chorizo and tomato linguine with rocket
This simple chorizo and tomato linguine with rocket is the perfect family dinner. Swap the rocket for some steamed broccoli if it’s too spicy for your little ones.
By Rose Fooks Published
-
Gino D'Acampo's low-fat chocolate and pineapple cake
Thought there was no such thing as low-fat cake? Well, this low-fat chocolate and pineapple cake from Italian chef Gino D'Acampo is going to prove you wrong.
By Gino D’Acampo Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Who is Tilly Ramsay dating and was she with Gino D'Acampo's son Luciano?
By Selina Maycock Published
-
Career change? Chef Gino D'Acampo teases new naked TV venture
The cheeky celebrity chef could be set to swap his spoons for a pair of scissors...
By Selina Maycock Published
-
Gino D'Acampo reveals the secret behind his happy 18 year marriage to wife Jessica
By Jenni McKnight Published