Step 1

Heat some oil or fry light spray (to save on calories) over a medium high heat in a non-stick frying pan and when hot, add the panchetta. Fry for 5 minutes, stirring often for even cooking.

Step 2

Add the celery, carrot, onion and fry for a further 5 minutes. Add the garlic and cook for 3 more minutes, ensuring that the garlic is mixed well into the veg.

Step 3

Transfer the panchetta and veg into a dish and set aside. Add the minced beef to the pan and use a wooden spoon to break apart and even out throughout the pan.

Step 4

Cook until browned and then reduce the heat to low and cook for a further 5 minutes.

Step 5

Add the veg and onions back to the pan and add the oregano and thyme. Stir everything together well.

Step 6

Add the tomato puree, chopped tomatoes and wine and season to taste with salt and pepper. Adjust the heat to set the pan to a very light simmer. Cook slowly for around 1 hour.

Step 7

15 minutes before the sauce is ready bring a saucepan of water to the boil. Add the linguine and lower it into the water so it is completely immersed. Add a few drops of olive oil and stir into the water to prevent the pasta from sticking. Cook for 10 minutes and then drain in a colander.

Step 8

Add the basil leaves to the bolognese sauce and then add the linguine. Stir the pasta so it is coated well by the sauce and serve. Add grated Parmesan on top (not included in calorie calculation)