Made with homemade pasta and a smoky bacon ragu, this recipe will fast become a family favourite. 


  • James’s pasta 

  • 1kg/2lb2oz 00 flour

  • 1kg/2lb2oz semolina flour

  • 12 eggs

  • Pasta 

  • 300g/11oz 00 flour

  • 3 eggs

  • Rgu 

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 large carrot, finely chopped

  • 1 celery stick, finely chopped

  • 200g/7oz smoked bacon lardons

  • 500g/1lb 2oz beef mince

  • 2 tbsp tomato purée

  • 1 x 400g/14oz tinned tomatoes

  • 150ml/5fl oz red wine

  • handful basil leaves, roughly torn

  • 3-4 tbsp freshly grated parmesan


  • James’s pasta :

  • 1.

    Tip the flours and eggs into a large pasta machine, turn on and leave until it forms a breadcrumb like texture. Turn the extruder on and let the pasta push out to form linguine.

  • Pasta :

  • 1.

    Place the flour onto the work surface, make a well then crack the eggs into the centre and gradually draw the flour in to form a sticky dough. Keep working it until all the flour is incorporated and the dough smooth.

  • 2.

    Alternatively, place the flour and eggs into a food processor and pulse until the mixture forms small crumbs. Tip it out on to a work surface and squish into a ball, then knead for a few minutes until smooth. Wrap in cling film and chill for 20 minutes in the fridge.

  • 3.

    Lightly flour the business end of a pasta machine. Cut the pasta into 3 pieces and flatten out to about 1cm thick. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.

  • 4.

    Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.

  • 5.

    Repeat this process three or four more times, flouring the machine and changing the setting down each time until the last but one setting.

  • 6.

    Fold the pasta over into a manageable size, then cut through it lengthways to form strips about 3mm/1/8” thick. Hang over a pole so that the pasta can dry slightly while you make the ragu.

  • Ragu :

  • 1.

    Heat a large sauté pan or casserole dish until hot, add the olive oil and the onions and garlic and sweat for a couple of minutes.

  • 2.

    Add the carrot and celery and cook for another couple of minutes then add the bacon and fry for 1 minute. Add the beef mince and fry until just browned through.

  • 3.

    Add the tomato puree and cook for 1 minute, then add the tinned tomatoes and red wine and bring to a simmer. Add half the basil, stir well and cook for 45 minutes until tender and thickened. Season with salt and black pepper then stir in the last of the basil.

  • To serve :

  • 1.

    Bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes until tender. Drain and add to the pan of ragu, toss well then serve with parmesan over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3010kj
  • Fat Total 76g
  • Saturated Fat 25g
  • Protein 118g
  • Carbohydrate 440g
  • Sugar 5g
  • Sodium 847mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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