This is a bit of a shortcut version of spaghetti bolognese! It only uses one pan so there’s less washing up and it doesn’t take very long to make from beginning to end.


Ingredients-

1 onion

2 cloves of garlic

1 large carrot

1 stick of celery

150g mushrooms

2 tablespoons of olive oil 

500g beef mince

1 beef stock cube

1 teaspoon of dried parsley

1 teaspoon of dried basil

1 teaspoon of dried oregano 

1 tablespoon of tomato purée

1 tin of chopped tomatoes 

175ml Red wine

200g pasta (fusilli works best!)

Water

Dice the onions and carrots, finely chop the garlic and slice the mushrooms and celery

In a large pan (with a lid) heat the oil

Add the onions, garlic, carrots and celery and cook on a low-medium heat for around 5mins

Turn the heat up to medium-high and the mince. Break it up as it cooks. Once it’s cooked through (5-8mins) drain off any excess oil

Add the mushrooms and cook for another 2-3mins

Dilute the stock cube in a small amount of water

Add the stock to the pan along with the parsley, basil and oregano

Add the tomatoe purée,

The tinned tomatoes,

The red wine,

And the pasta

Stir everything together then add enough water to just cover everything. Bring to the boil then reduce to a gentle simmer.

Put the lid on and leave simmering for around 20mins.

Serve!