Pasta Bolognese

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Ingredients

1 tsp oil

1 small onion

1 crushed garlic clove

½ stick celery, finely chopped

pinch dried mixed herbs

100g minced beef (or lamb or pork or turkey)

400g carton chopped tomatoes (or can - make sure it has a ring-pull)

60g pasta shells / macaroni / spaghetti broken into 10cm lengths

½ mug water

½ beef stock cube

Heat the oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over.

Add the chopped tomatoes. Pour the water into the empty tomato carton or can, swish around then add to the pan. Crumble in the crushed stock cube and add the herbs. Bring to the boil, reduce the heat, then cover and simmer gently for 20 minutes.  Add the pasta, then simmer for a further 15 to 20 minutes until the pasta is cooked.

If you don’t like cooked celery, leave it out.  You’ll need to add another fresh vegetable – mushrooms? Or diced carrots? or use fresh tomatoes instead of tinned?