(All Recipes have Gluten-Free Options)
Rigantoni with Pork Shoulder Ragu & Creamy Goat Cheese (Serves 6-8)
This recipe is from Athena Caldrone’s ‘Cook Beautiful’ cookbook. At first, I was sceptical of this book as the author is first and foremost an Instagram ‘lifestyle influencer’ rather than a chef, however, I’ve been very impressed with its recipes and this ragu has become a firm favourite. Often, slow-cooked Ragu’s can be very heavy but this one is surprisingly light plus the creamy goat cheese topping gives it a very modern edge. From the depths of the winter to a sunny summer’s day this is a recipe you’ll make time and time again!
*Do try to get tinned ‘San Marzano’ tomatoes, they are more expensive but so much tastier – I’m a convert! (If you can only get whole tomatoes simply cut them up in the tin with a pair of kitchen scissors).
1.8kg boneless pork shoulder, excess fat trimmed, cut into 5cm pieces
2 tablespoons olive oil
2 sprigs fresh rosemary
3 sprigs of fresh sage
240ml dry white wine
1.2 litres chicken stock (just enough to cover the meat)
55g unsalted butter
2 teaspoons fennel seeds, toasted in a dry frying pan and lightly crushed
2 carrots, finely chopped
1 stalk of celery, finely chopped
1 onion, finely chopped
4 cloves of garlic, chopped
1 teaspoon chilli flakes
240ml whole milk
2 x 400g tins chopped tomatoes – San Marzano if possible (*see note above)
1 tablespoon tomato paste
455g rigatoni pasta (gluten-free if required)
115g soft goat cheese
50g coarsely grated pecorino Romano cheese
4 sprigs of parsley, chopped
Sea salt and black pepper
- Season the pork generously with salt and pepper. In a large casserole pan, heat the oil over a medium-high heat and working in two batches sear the pork until well browned on all sides. Transfer to a plate.
- Drain all but 2 tablespoons of fat from the pan. Tie the rosemary and sage into a bundle with kitchen string, then add it to the pan along with the wine. Using a wooden spoon, scrape up any browned bits of pork stuck to the bottom of the pan. Simmer over a medium-low heat until the wine has reduced by half.
- Return the pork to the pan, pour in the stock and bring to a simmer. Cover the pan with a lid and place it in a preheated oven, 165’c fan, for 1½ to 2 hours, or until the pork is very tender.
- Using a slotted spoon, transfer the pork to a plate. Skim off the fat from the braising liquid and return the pan to the stove. Bring the braising liquid to the boil and boil vigorously for approximately 30 minutes, until the liquid is reduced to about 240ml. Meanwhile, shred the pork with a fork.
- Transfer the reduced braising liquid to a bowl. Return the pan to the stove and melt the butter over a medium heat. Add the fennel seeds, carrots, celery, onion and garlic and sauté for 6-8 minutes, until the onion is soft and translucent. Stir in the chilli flakes and sauté for a minute. Add the milk, tomatoes, tomato paste, pork and reserved braising liquid. Simmer, uncovered, for about 45 minutes to 1 hour, until the flavours meld and the ragu slightly thickens. Taste and adjust the seasoning.
- Meanwhile cook the rigatoni according to the packet instructions, until al dente.
- In a small bowl combine the goat cheese with a little warm water – add a little at a time until it is smooth, thick and creamy, similar to the consistency of sour cream.
- To serve divide the pasta among bowls and pile each with the ragu. Top with some grated pecorino cheese and a dollop of goat cheese, season with freshly cracked black pepper.
Spaghetti with Pancetta, Parsley and Parmesan (Serves 4)
The sweetness of this buttery, red onion sauce is cut beautifully by the salty pancetta and a sprinkling of parmesan. Once the onions and pancetta are chopped, it’s an easy sauce to throw together – a week-night pleaser!
8 tablespoons finely chopped fresh flat-leaf parsley
3 medium red onions, peeled and finely chopped (I use my food processor to save time!)
200g pancetta, finely sliced, then cut into 5mm pieces, plus 6 thin slices
400g spaghetti
150g butter
2 garlic cloves, peeled and finely chopped
½ teaspoon chilli flakes
Olive oil
Sea salt and freshly ground black pepper
120g Parmesan, freshly grated
- Gently heat the butter in a pan. Add the onion and cook steadily for 15-20 minutes, then add the chopped pancetta and garlic. Turn the heat down, stir and continue to cook to blend the flavours for a further 10 minutes. Season generously with salt, pepper and dried chilli. The mixture should become quite dark. Add parsley and stir.
- Heat a small frying pan, brush with oil and fry the extra slices of pancetta until crisp.
- Meanwhile cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain, keeping back 2-3 tablespoons of cooking water. Mix the spaghetti into the warm parsley mixture and toss together, adding a little pasta water to help the sauce coat the spaghetti. Serve with plenty of grated Parmesan and a slice pancetta on each portion.
Fettuccine, Chicken Liver, Mushroom & Marsala Ragù (Serves 4)
This ragu from food writer, Rachel Roddy, is a wonderful rich sauce; the addition of Marsala wine creates a delicious sweetness which will have you coming back for second-helpings!
250g chicken livers
40g butter
2 tablespoons olive oil
2 shallots, peeled and finely diced
1 garlic clove, peeled and finely diced
50g pancetta, diced
100g beef mince
30g porcini, soaked in 150ml warm water
3 whole sage leaves
1 heaped teaspoon tomato paste
175ml Marsala wine
400g fettuccine (tagliatelle or pappardelle)
Parmesan, grated, to serve
Sea salt and black pepper
- Trim the livers of any sinew and chop into small pieces.
- Melt the butter with the olive oil in a pan over a medium-low heat, then fry the shallots until soft and translucent. Add the garlic, pancetta, beef mince, drained and chopped porcini and whole sage leaves, and cook, stirring, for a few minutes.
- Raise the heat, add the livers and fry, stirring, until they have lost any redness.
- Dissolve the tomato paste in a jug with the Marsala wine and then add this to the pan with the livers. Bring to a simmer and cook for 5-10 minutes until the livers have taken on the flavours but not so long that they turn rubbery.
- Meanwhile cook the pasta until al dente, according to the packet instructions. Drain, keeping back some of the cooking water, then tip the pasta into the chicken liver pan, toss, adding a little of the cooking water if it needs it, so that everything comes together. Serve with plenty of parmesan.
Conchiglie with Lamb Ragù (Serves 4)
This is a delicious ragù, the lamb makes a lighter flavoured sauce than those traditionally made with beef and is all the better for it. Naturally, you can make it with other pasta shapes, but the conchiglie with its shell shape picks up the sauce particularly well. The recipe is from Gordon Ramsay’s cookbook ‘Healthy Appetite’ which first came out in 2008; this is one of the recipes that definitely stands the test of time!..
3 tablespoons olive oil
500g lean minced lamb
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
1 celery stick, finely chopped
1 large carrot, peeled and finely chopped
1 tablespoon tomato puree
1 rosemary sprig, leaves only, chopped
A few sage leaves, chopped
125ml dry white wine
700g passata
250ml hot water
Pinch of sugar
300g dried conchiglie (shells) or other pasta shapes (gluten-free if required)
Sea salt and black pepper
A good olive oil to serve
- Heat a large frying pan and add 1 tablespoon olive oil. When hot add the mince and some salt and pepper. Fry, stirring for 8-10 minutes until evenly browned. Tip into a colander or sieve over a large bowl/sink to drain off the excess oil.
- Meanwhile, in a large wide pan (with a lid) heat the remaining olive oil. Add the onion, garlic, celery and carrot and cook, stirring, over a high heat for 4-6 minutes until lightly golden brown. Stir in the tomato puree and cook for a further 2 minutes. Add the chopped herbs and wine, stirring and scraping the bottom of the pan to deglaze. Let the wine simmer until it has reduced to a syrupy glaze.
- Add the browned lamb, passata and hot water. Stir well and bring to a low simmer. Partially cover the pan with a lid and simmer for 1-1½ hours, giving the mixture a stir now and again, until the lamb is tender. Taste for seasoning, adjust, adding a pinch of sugar if necessary.
- When ready to serve, cook the pasta according to the packet instructions, until al dente. Drain and immediately toss with a drizzle of olive oil. Divide between warm bowls and spoon over the ragù.
Spiced Sausage Ragu with Rigatoni (Serves 4)
You can never have enough sausage ragu recipes, this variation has a subtle spicy kick. It’s great on a cold winters evening!
3 tablespoons olive oil
1 onion, finely chopped
2 large cloves garlic, crushed
¼ teaspoon chilli flakes (or more to taste)
2 rosemary sprigs, leaves finely chopped
2 x 400g tins chopped tomatoes
1 tablespoon brown sugar
6 pork sausages (gluten free if required)
150ml whole milk
1 lemon, zested
350g rigatoni pasta (gluten free if required)
½ bunch parsley, chopped
Sea salt and black pepper
Grated parmesan to serve
- Heat 2 tablespoons of the oil in a pan over a medium heat. Fry the onion with a pinch of salt for about 8 minutes. Add the garlic, chilli and rosemary, then cook for a further minute. Add the tomatoes and sugar and simmer for 20 minutes.
- Meanwhile remove the casings from the sausages and mash up the meat. Heat the remaining oil in a frying pan and fry the sausage meat, breaking it up with a wooden spoon, for about 8 minutes until browned.
- Add the sausage to the sauce together with the lemon zest and milk, and season with salt and pepper. Simmer for 5 minutes.
- Meanwhile cook the pasta until al dente, according to the packet instructions.
- Toss the drained pasta through the sauce. Scatter over the parsley and serve sprinkled with parmesan.
Orecchiette, Pork, Milk & Fennel (Serves 6)
This is a wonderful slow cooked recipe in which the pork becomes beautifully tender and flavoured with the stock and milk. You could, of course, serve it with any pasta shape but the orecchiette work particularly well as the ‘little ears’ of pasta pick up the braised pork and capers perfectly. Serve with plenty of parmesan and, if you wish, an extra sprinkle of chilli flakes. This recipe is courtesy of Florence Knight, the wonderful chef from London’s ‘Sessions Arts Club’ (review here!).
3 tablespoons olive oil
½ teaspoon fennel seeds
2 banana shallots, peeled and finely chopped
¼ teaspoon sea salt
1 clove garlic, peeled and crushed
½-1 teaspoon dried chilli flakes
2 rosemary sprigs, picked and roughly chopped
500g pork mince
125ml dry white wine
200ml chicken stock
120ml whole milk
40g baby capers, rinsed
Zest of ½ lemon
340g dried orecchiette (or gluten-free pasta if required)
80g Parmesan cheese (to serve)
- First of all in a dry, small frying pan toast the fennel seeds over a high heat for a minute or so until aromatic. Remove and grind in a mortar and pestle. Set to one side
- Place a large heavy-bottomed pan over a low heat and add the olive oil. Once warm, add the shallots and salt and cover with a lid for 10-15 minutes until soft but without colour.
- Stir through the garlic, chilli, rosemary and ground fennel seeds. Cook for a couple of minutes.
- Turn up the heat and crumble in the pork mince. Stir to separate the mince, cook for a few minutes then pour over the wine. Once bubbling add the stock and half of the milk. Reduce the heat to a gently simmer and cook over a low heat for 30-40 minutes or until the liquid has been absorbed and the meat is tender.
- Take the pan off the heat and stir through the remaining milk, capers and lemon zest.
- Meanwhile cook the orecchiette until al dente, according to their packet instructions. Stir through the warm sauce, adding a ladle or two of cooking water to encourage the starch to bind it all together. Grate one third of the parmesan into the pasta, stirring to combine.
- Serve hot with plenty of extra grated Parmesean cheese.
Pork, Beef and Ricotta Meatballs with Tomato Sauce and Spaghetti (Serves 6)
These meatballs are made from a combination of pork and beef, and are held together by the ricotta cheese rather than breadcrumbs, so have a lighter consistency. I have taken the recipe from Mary Heffernan’s cookbook ‘Five Mary’s Ranch Raised’. The tomato sauce is a basic one that I’ve used over the years, it is rich and garlicky. Served with spaghetti they make a crowd-pleasing dish – they should definitely be on your recipe list!…
For the Tomato Sauce:
6-9 cloves garlic, chopped
2 bay leaves
6 tablespoons olive oil
3 x 400g tins whole plum tomatoes
2 tablespoons balsamic vinegar
Sea salt and black pepper
For the Meatballs:
450g minced pork
450g minced beef
250g ricotta cheese
30g grated Parmesan cheese (plus more to serve)
½ onion, finely chopped
1 large egg, lightly beaten
1 teaspoon Italian seasoning (I use Schwartz)
½ teaspoon ground fennel
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Chopped fresh basil leaves to garnish
Spaghetti to serve (gluten-free if required)
- For the tomato sauce, place the oil in a large, deep-sided frying pan over a medium-high heat, lightly brown the garlic with the bay leaves. Add the tomatoes and balsamic vinegar, bring to a simmer, lightly crushing them with the back of a spoon. Simmer for 30 minutes. Season with salt and pepper. Put aside whilst you make the meatballs.
- To make the meatballs, place the pork, beef, ricotta, Parmesan, onion, egg, Italian seasoning, ground fennel, salt and pepper in a large bowl. Mix gently with your hands until combined. Shape into meatballs, you should make about 28, each about 2 inches in diameter.
- Lightly oil a baking sheet and space the meatballs evenly on it. Place in a preheated oven, 220’c fan, for 20 minutes, until well browned on one side and cooked through.
- Loosen the meatballs from the baking tray into the tomato sauce. Bring to a gentle simmer and cook over a medium heat for about 20 minutes, gently moving the meatballs around occasionally.
- Serve with spaghetti and garnish with the chopped basil and more grated Parmesan.
Creamy Bolognese Sauce with Spaghetti (Serves 4 generously)
There are two Bolognese sauces which I like to cook at home, one of these is what I call ‘Everyday Bolognese Sauce’ (recipe below), which I think is the more traditional, family-style of the two – a good midweek all-rounder. The other recipe is this one for ‘Creamy Bolognese Sauce’, which, with the addition of cream, is richer and more sophisticated. It also makes a great midweek meal but is a little more special! I have been cooking this recipe for over 20 years, it’s from Diane Seed’s cookbook, ‘The Top One Hundred Pasta Sauces’ – a great little book if you can still get it!
500g Spaghetti (gluten free if required)
2 tablespoons olive oil
80g butter
1 onion,
1 carrot
1 stalk celery
100g bacon
50g pork sausage meat (gluten free if required)
150g pork mince
150g beef mince
180ml white wine
180ml beef stock
1 tablespoon tomato purée
5 tablespoons double cream
Sea salt and black pepper
Freshly grated Parmesan cheese to serve
- Finely chop/mince the onion, carrot, celery stalk and bacon, I like to use a food processor to do this.
- Heat the oil and 50g of the butter in a deep saucepan, add the minced onion, carrot, celery and bacon, then cook gently for about 10 minutes. Then add the sausage meat, pork and beef mince and the wine. Cook gently for a further 10 minutes, stirring from time to time.
- Add the tomato paste to the stock, stir to dilute and add to the mince mixture. Season with salt and pepper, stirring well to combine. Cook gently for 1½ hours.
- Finally stir in the cream, when it has been absorbed by the sauce remove from the heat and keep warm.
- Cook the pasta until al dente, according to the packet instructions.
- When you are ready to serve, return the sauce to the heat and stir in the remaining 30g butter. Then stir the sauce through the drained pasta. Serve with the Parmesan cheese on the side.
Gnocchi with Chicken Sauce (Serves 4)
Just when I thought I had exhausted all the pasta sauces along came this wonderful recipe! The rich chicken sauce beautifully complements the gnocchi, however I also think that it would work very well with either pappardelle or tagliatelle (and for this reason I’ve included this recipe in Menu Mistress’s ‘Pasta’ section). You could, of course, make your own gnocchi, but these days it’s possible to buy great quality gnocchi from the supermarket, including those that are gluten free.
I found this recipe in ‘Flavours of Sicily’ by Ursula Ferrigno, a book which concentrates on Sicilian dishes – if you have never visited this beautiful island, I urge you to put it on your bucket list, you will be in ‘food heaven’!
500g potato gnocchi (gluten free if required)
2 tablespoons olive oil
1 onion, chopped
50g pancetta, cubed
4 chicken thighs, boneless and skin-on, cut into bitesize pieces
100g green pitted olives
3 bay leaves
1 garlic clove, crushed
2 tablespoons tomato purée
125ml white wine
50g dried porcini mushrooms
100g chestnut mushrooms, halved or quartered depending on size.
1 tablespoon fresh rosemary, chopped
150ml chicken stock
2 tablespoons parsley, chopped
Sea salt and black pepper
Parmesan cheese, grated to serve
- Firstly soak the porcini in cold water for 10 minutes, drain reserving the soaking water.
- Heat the olive oil in a large frying pan or casserole (which has a lid), add the onion and cook until golden.
- Add the pancetta, cook for another 5 minutes.
- Add the chicken and stir fry for 10 minutes, then add the rest of the ingredients except the parsley and parmesan cheese. Cook, covered for 30 minutes, stirring occasionally – if the mixture becomes a little dry add a splash of the reserved porcini soaking water.
- Just as the sauce is ready, cook the gnocchi in boiling water according to the cooking instructions – they should only need 2-3 minutes.
- Drain the gnocchi, add to the sauce and stir in the chopped parsley, checking the seasoning. Serve with parmesan cheese.
Amatrice Style Pasta – All’Amatriciana (Serves 4)
This is a great sauce for pasta, is traditionally served with bucatini, but also, in my opinion, great with spaghetti, or dare I say it penne (I’m sure some Italians would disagree!). Whatever pasta you choose, I can assure you it will be a very delicious sauce, ready in 15 minutes – it’s a great crowd pleaser! The recipe calls for Pecorino cheese rather than the traditional Italian Parmesan cheese, Pecorino is saltier and gives this dish a tangy flavour which I particularly like, but you could substitute it for Parmesan if you wish.
This recipe is taken from Antonio Carluccio’s cookbook ‘Passion for Pasta’.
3 tablespoons olive oil
150g diced pancetta
1 small onion, chopped
1 small chilli pepper, chopped
450g tomato passata
400g bucatini pasta or spaghetti, see note above (gluten free if required)
50g freshly grated Pecorino cheese (or Parmesan cheese – see note above)
- Heat the oil in a frying pan, fry the pancetta, the onion and chilli for 3-4 minutes until slightly brown.
- Add the tomatoes and cook for 10-15 minutes.
- Meanwhile cook the pasta according to the instructions on the packet until al dente.
- Drain the pasta and mix with the sauce.
- Serve sprinkled with the grated cheese.
Lasagne (Serves 4)
This, in my opinion, is the best recipe for lasagne, it has exactly the right balance of flavours and sauce – all too often lasagne can be too cheesy. It is a recipe by Gordon Ramsay which I found online many years ago. As I am gluten free I make it with gluten free lasagne sheets, my gluten loving husband, Nick, doesn’t even notice! This is great served with a simple green salad dressed with a classic vinaigrette (recipe here).
2 tablespoons olive oil
1 large carrot
1 half of a large onion
2 garlic cloves
1 bay leaf
2 pinches dried oregano
1 tablespoon Worcestershire sauce
300g minced beef
1 tablespoon tomato purée
2 tablespoons red wine
1 x 400g tin chopped tomatoes
50ml milk
6 ‘ready to bake’ lasagne sheets (gluten free if required)
Sea salt and black pepper
For the sauce:
25g unsalted butter
25g plain flour
300ml milk
Pinch ground nutmeg
60g cheddar cheese, grated
30g parmesan cheese, grated
A rectangular baking dish approx. 30cm x 20cm
- Peel and grate the carrot and onion. Crush the garlic cloves.
- Heat the olive oil in a frying pan, gently fry the carrot, onion and garlic adding the bay leaf, pinches of oregano, Worcestershire sauce, and salt and pepper.
- When the onion has softened make a well in the middle of the mixture and add the mince. Stir well to break up the meat.
- Add the tomato purée. Continue to cook until the meat is browned.
- Add the wine, cook off the alcohol before adding the tomatoes, simmer for 2-3 minutes
- Add the milk and remove from the heat – leave to one side whilst you make the sauce.
- To make the sauce, melt the butter in saucepan, add the flour, stirring with a wooden spoon to make a paste. Over a gentle heat gradually add a third of the milk, whisking to prevent lumps. Then whisk in the remaining milk, season with the pinch of nutmeg, salt and pepper, then cook for a further minute or so before adding the cheddar cheese, stir until smooth.
- Spoon half the meat into the baking dish place three of the pasta sheets on top – do not overlap them, then pour over half the cheese sauce. Repeat with another layer of meat, then pasta sheets and finally the remaining cheese sauce. Sprinkle over the parmesan cheese and a light seasoning of salt and pepper.
- Bake in a preheated oven, 200’c fan, for 20-25 minutes.
- Serve with a green salad dressed with a classic vinaigrette (recipe here)
‘Everyday’ Bolognese Sauce with Spaghetti (Serves 4-6)
This is one of two Bolognese Sauces that I cook at home; it is the slightly less elegant of the two yet is very tasty, with homely, satisfying flavours – a great midweek treat! It is from Jamie Oliver’s ‘Happy Days with the Naked Chef’ (one of his original cookbooks – he looks incredibly young in the photos!), I have slightly tweaked it over the years. I serve it with spaghetti but you could serve it with other pasta shapes.
Watch the video of this sauce being made here!
150g cubed pancetta
Small bunch of basil, leaves picked, and stalks chopped
Olive oil
1 onion, chopped
3 cloves garlic, chopped
450g minced beef
1 wineglass red wine
1 level teaspoon dried oregano
400g tin of tomatoes
1 tablespoon balsamic vinegar
200g tomato purée
450g spaghetti (gluten free if required)
Sea salt and black pepper
Parmesan cheese, grated, to serve
- In a large pan/ casserole dish that can go in the oven, fry the pancetta in a little olive oil until lightly golden.
- Add the onion, garlic and chopped basil stalks (not the leaves), and fry for a further 3 minutes, until softened.
- Add the minced beef, continue to cook for a further 2-3 minutes before adding the wine and reduce slightly.
- Add the oregano, both the tinned tomatoes and tomato purée, and the balsamic vinegar. Season well.
- Now cover with a lid (or with foil), and place in a preheated oven, 180’c fan. Cook for an hour and a quarter.
- Just before the end of the cooking time, cook your spaghetti according to the instructions on the packet, until al dente.
- Serve the sauce stirred through the spaghetti with the basil leaves, torn, sprinkled over and some grated parmesan cheese.
Penne Pasta with Sausage (Serves 4)
I regularly cook this pasta dish as not only is it very tasty but incredibly quick to make. Although just a pinch of nutmeg and cloves are added, they really do make the sauce. The recipe is from ‘Passion for Pasta’ by Antonio Carluccio, I first bought this book over 20 years ago, it became so tattered from over use that I had to buy a second copy! If you are gluten free, like me, you can use gluten free sausages – I get some great ones from my local butcher. You can also serve this sauce with gluten free pasta, I think these days it’s hard to fault it; I have given it to Nick and Felix before, when I’ve been too lazy to cook two types of pasta, and they’ve hardly noticed! I particularly like ‘Barilla’ and ‘Garofalo’ gluten free pasta.
*To watch the video of this sauce being made click here!
375g penne rigate (gluten free if required)
75g butter
1 clove of garlic, chopped
1 small onion, chopped
300g pork sausage meat, removed from casings and broken up (gluten free if required)
1 sprig of rosemary, finely chopped
150ml dry white wine
Pinch of freshly grated nutmeg
Pinch of ground cloves
75g freshly grated parmesan cheese
Sea salt and black pepper
- Melt the butter and gently fry the onion and garlic.
- Add the sausage meat, continuing to break it up, mixing it in with the onion and garlic. Fry gently until well browned.
- Add the wine and rosemary, reduce heat and cook gently for 10 minutes.
- Add the nutmeg, cloves and season with salt and pepper.
- Meanwhile cook the penne according to the instructions on the packet, until al dente.
- Mix the sausage mixture with the parmesan cheese and add to the drained pasta.
Menu Mistress 