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  1. Cook the pasta according to the packet directions, drain.
  2. In a fry pan heat the olive oil, then gently sauté the garlic, then add the mince, continue to cook, using a wooden spoon to break up the mince.
  3. Add the white wine, carrot and celery, cook for a further 4-5 minutes to reduce the wine down
  4. Add the pasta to the pan and toss through the ragu.
  5. Increase the heat, stir through and cook for 2 minutes
  6. Season to taste
  7. Serve, scattered with some fresh parsley.