Name: Beef mince & tomato ragu
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400g spaghetti or other pasta -; 100g cherry tomatoes , quartered (use a mix of colours) -; 1 tbsp mascarpone -; 1 bunch basil , roughly chopped -; parmesan , to serve -; 1 tbsp olive oil -; 1 small onion , finely chopped -; 1 garlic clove , crushed -; ½ celery stick, finely sliced -; 1 small carrot , finely chopped -; 500g beef mince , 10% fat -; 3 tbsp tomato & vegetable purée -; 200ml passata -; 50ml milk -

Ingredients for - Beef mince & tomato ragu

1. 400g spaghetti or other pasta

2. 100g cherry tomatoes , quartered (use a mix of colours)

3. 1 tbsp mascarpone

4. 1 bunch basil , roughly chopped

5. parmesan , to serve

6. 1 tbsp olive oil

7. 1 small onion , finely chopped

8. 1 garlic clove , crushed

9. ½ celery stick, finely sliced

10. 1 small carrot , finely chopped

11. 500g beef mince , 10% fat

12. 3 tbsp tomato & vegetable purée

13. 200ml passata

14. 50ml milk

How to cook deliciously - Beef mince & tomato ragu

1 . Stage

Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.

2 . Stage

Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)

3 . Stage

Cook the spaghetti following pack instructions.

4 . Stage

Tip the mince base into a pan and bring it to a simmer. Add the cherry tomatoes and cook for 1 min, then stir through the mascarpone and basil. Serve over the spaghetti and top with parmesan, if you like.