Ingredients:
- 400g farfalle pasta
- 1½ tsp SPAR olive oil
- 500g beef mince
- 2 tbsp tomato purée
- 800ml tomato passata
- 400g tinned chopped tomatoes
- 1 onion, finely chopped
- 2 garlic clove, crushed
- 1 tsp dried basil
- ¼ tsp dried oregano
- Salt and black pepper
- 2 large carrots, finely chopped
- 200g mushrooms, blitzed in a food processor until very fine
- 440g pasta sauce of choice
- 100g cheddar, grated
- 40g Parmesan, grated
- Garlic bread
Method:
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Bring a large pot of salted water to the boil and cook the pasta for 10-12 minutes until al dente.
- Heat one tablespoon of oil in a large frying pan over a high heat. Add the mince and fry for five minutes until browned, then remove from the pan and set aside.
- Return the pan to the heat, add the remaining oil and stir in the tomato purée, passata, tomatoes, onion, garlic, basil, oregano, and some salt and pepper.
- To the same pan, add the carrots and mushrooms. Cook over a medium heat for 10 minutes until the veg begins to soften.
- Return the mince to the pan and stir.
- Season and simmer for five minutes until the meat is heated through.
- Pour in the cooked pasta and stir to combine.
- Pour the mix into a large baking dish. Scatter with the cheese and bake for 20-25 minutes until golden.
- Serve with garlic bread.
