Ingredients
500g lean minced beef
One large onion
One clove of garlic, crushed
One can of chopped tomatoes
One medium carrot, diced
125g mushrooms, chopped
Two tbsp tomato puree
One tsp dried mixed herbs
Handful torn fresh basil, optional
Glug of marsala or red wine
Salt and pepper to season

To serve
Spaghetti/linguine
Parmesan, grated, to serve

How to
1. Dry fry the mince in a large saucepan, breaking it up as it browns. Drain away the fat.

2. Add the chopped onion and garlic and allow to cook for 5 mins or so over a low heat.

3. Add the tomato puree and stir well until all of the mince is covered. Then throw in the mushrooms, carrots, herbs and the can of tomatoes. Fill the empty can with water, swill round and add that to the pan too. Add a dash of marsala or red wine if you’d like. Stir to combine.

4. Put a lid on the pan, bring to a simmer and cook over a low heat for 45 mins – 1 hour until the excess liquid is absorbed and the sauce has come together. Season,add the basil, stir and serve with spaghetti/linguine. Grate parmesan liberally on top and enjoy!