Spicy Meat Sauce Pasta

Give your spag bol a run for it's money with this twist on a classic. If you can't find n'duja (a spicy spreadable Italian sausage meat) use chorizo finely chopped! Tag your pasta buddy for life!

For the bolognese:

• 1 tbsp olive oil
• 2 carrots, finely diced
• 2 sticks celery, finely diced
• 1 onion, finely diced
• 1 clove garlic, finely chopped
• 500g beef mince
• 75g n’duja
• 200ml red wine
• 400g passata
• 700ml beef stock
• 3 tbsp tomato puree
• Sprig rosemary
• 150ml, warmed
• Sea salt & freshly ground black pepper

To serve:

• 400g linguine
• Parmesan cheese
• Extra virgin olive oil

1. Heat the oil in a heavy bottomed pan over a medium high heat. Add the mince and fry for 5-6 minutes over a high heat, trying to brown the mince. Turn back down the heat and add the n’duja, stirring for a few minutes before adding the onions, carrot, celery, garlic and some seasoning. Soften for about 6 minutes before adding the red wine, passata, beef stock, tomato puree and a sprig of rosemary. Allow to reduce down for about 30 minutes before adding the warmed milk.
2. Just before serving, bring a large saucepan of water to the boil, salt generously then add the linguine and cook according to packet instructions.
3. Stir through the warm meat sauce and serve with freshly grated Parmesa and a drizzle of extra virgin olive oil.