Head Chef Paul Winch,

The Royal Oak,

Cues Lane, Bishopstone

01793 790460

THIS is a great way to use up a piece of topside from a Sunday lunch or any roasting joint of beef, rather than buying in fresh meat, be it chuck, rump or topside. Don’t feel compelled to use minced beef - diced will more than suffice.

As a child I was very lucky to have a best mate who was Italian. This meant his mama, Elizabeth, always insisted on feeding her son, Graziano’s, friends. Even if I had already eaten, the amazing pizza, breads and pasta dishes were far too tempting to turn down.

I can vividly remember Mama Elizabeth always plonking us down and pushing a fork or spoon into my hand like I would starve if I went back outside without being full!

One of the dishes we love in this cosmopolitan country is a good old ‘spag bol’. Well, Mama Elizabeth would call it a ragu and never serve it with spaghetti.

You can use any pasta you have!

To feed four you will need: 1-2lb (500g-1k) cooked medium roast beef - cut into 2-inch chunks 2 small carrots, chopped into small dice (brunoise) 1 onion, chopped small 4 cloves of garlic (make sure the other half eats too) 1 tbspn olive oil 2 sprigs rosemary, chopped 2 cups or 1 large glass Chianti, or any good red wine 1 28oz can of chopped cherry tomatoes 2 sprigs of sage, chopped ½ pint good beef stock ½ cup freshly grated Parmesan or pecorino 500g Pappardelle or spaghetti (ssshhhh, don’t tell an Italian!)

  • Heat a heavy bottom pan, add olive oil, then sweat your onion, carrot and garlic until soft. Remove from the pan.
  • Add your diced beef and turn several times to colour. When the meat has browned nicely, beat it with a rolling pin! Pound until it falls apart and becomes mince like, then add the veg and the wine.
    •  Add the herbs, tomatoes and stock then leave to simmer away while you heat another pan with water and pasta in.
    •  Leave the ragu to bubble away until it tastes fantastic. Season well with black pepper and a little salt. You can even add a dash more wine and a splodge of tomato puree if you think it needs it.
    •  Serve by laying pasta down first, then pouring the ragu over it, add a good helping of Parmesan and enjoy with the rest of that wine! Buon Appetito!!!