Veal, speck ragu’ and napoletana spaghetti


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Serves: 4 | Prep: 15min | Cooking Time: 15min


  • 350g Barilla Whole Grain Spaghetti
  • 1 jar Barilla Napoletana Sauce
  • 250g veal or chicken mince
  • 80g Italian speck, finely diced
  • 80g Grana Padano cheese, grated
  • ½ cup of chicken stock
  • 1 sprig of thyme
  • 1 garlic clove, crushed
  • ½ onion, thinly diced
  • ½ carrot, thinly sliced
  • ½ celery stick, thinly sliced
  • ½ cup of white wine
  • Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste


In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).

Drop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.

Meanwhile, in a large fry pan, heat a little oil. When hot, add the onion, carrot, celery, garlic, thyme and cook for 3 minutes on a gentle heat.

Add the speck and cook for 3 minutes. Add veal (or chicken) mince and cook until browned. Add salt and pepper, to taste. Add wine and allow it to evaporate.

Add stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.

Drain the pasta 1 minute before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

Serve with a sprinkle of Grana Padano cheese and a drizzle of Extra Virgin Olive oil.

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