Pancetta, Carrot and Fennel Ragu with Macheroni




  • 150g pancetta
  • 2 carrots
  • ½ a fennel
  • 2 sticks of celery
  • 1 brown onion
  • 4 cloves of garlic
  • 1 tbls fennel seeds
  • 2 tbsl paprika
  • 2 tbls coriander powder
  • 3 tbls tomato paste
  • 400g mutti pulp (+ 1 can of water post pour)
  • Splash of red wine
  • 2 handfuls of finely grated parmesan
  • 1 tbls cold unsalted butter
  • 1 handful finely chopped parsley



  1. Cut the pancetta into lardons & render down the fat in a wide based deep pan
  2. Blend the onions, carrot, fennel, celery, garlic until a rough paste in a food processor
  3. Once pancetta is crispy and the fat has separated, add the veg to the pan & cook on a low heat for 25-30 minutes, add the spices and continue cooking for another 5 minutes
  4. Add tomato paste and cook until it catches on the base of the pan slightly, deglaze with red wine
  5. Add the tomato pulp and water and let simmer for 20 minutes
  6. Cook your pasta on the back burner
  7. When al dente add to the sauce
  8. Throw in the parmo, butter & parsley..
  9. Check the seasoning and add a touch of pasta water if need be
  10. Serve with a crisp iceberg salad!

Recipe & Photography by Joel Bennetts. Follow him on Instagram here 

Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant in Bondi.