Toss fettuccine in flour to separate strands then shake off any excess flour.

Cook fettuccine for 3-4 minutes in a medium/ large pan of boiling water, add about 1 tablespoon of salt per litre of water, and a few drops of olive oil. Stir regularly with fork to prevent sticking.

Whilst the fettuccine is cooking, empty ragu into separate pan and heat up.

Once the fettuccine is ready, before draining, add 2 tablespoons of boiling pasta water (4 tablespoons for double portion) to the ragu, this will add to the flavour.

Drain fettuccine and then add to the ragu.

Top with parmesan and serve. Buon Appetito!