This is a classic Italian pasta from Naples. Nothing to do with a horrible version popular in Britain called Spaghetti Bolognese. I prefer turkey although the classic recipe is made with beef and pork. Also, to be genuine this dish has to be made with fresh tagliatelle or pappardelle and never spaghetti.

You need

• A food processor

Ingredients

• 400g dried egg pappardelle
• 60g Parmesan cheese, grated
• 1 large carrot
• 1 white onion
• 3 garlic cloves
• 1/3 fennel (optional)
• 2 celery sticks, finely chopped
• 500g minced turkey (or lean beef)
• 1 glass of dry red wine (optional)
• 1 beef or chicken stock cube or pot
• 3 tbsp tomato passata
• Salt and black pepper

Step by step

• Process the carrot, onion, and fennel in the food processor. Chop finely the celery sticks.
• Heat some olive oil in a large pan, add the vegetables and fry gently for about 10 minutes.
• Add the minced meat and stir with a wooden spoon to break it up into smaller chunks.
• Cook for about 15 minutes until the meat is nearly cooked, add the wine and bubble for a few minutes to allow the alcohol to evaporate.
• Stir in the stock cube and the tomato passata and dilute with some water if the sauce comes too dry. Leave to simmer for about 10 minutes.
• Season to taste with salt and pepper.
• Cook the pappardelle in boiling salted water until al dente, then drain and mix with the sauce.
• Serve with the Parmesan cheese.

  Your shopping basket

• 500g dried egg pappardelle – £1.52
• 1kg carrots – £1.50
• 3 onions – £0.55
• One garlic – £0.50
• 1 fennel bulb – £1.00
• Celery sticks – £0.70
• 500g minced turkey – £2.60
• 3 beef or chicken stock cubes – £0.41
• 500g tomato passata – £1.05
• 185g pack of Parmesan – £2.78
• Total basket £12.61 | Cost of ingredients (4 servings) £8.38 | Per serving £2.10