One-pot cheeseburger pasta

• olive oil↗1 tbsp tbsp
• onion↗1 large large

  chopped

• minced beef↗500g g
• tomatoes↗2

  chopped

• Worcestershire sauce↗1 tbsp tbsp
• warm beef stock↗500ml ml
• fusilli↗300g g

  or other pasta shape

• milk↗100ml ml
• mature cheddar↗125g g

  coarsely grated, plus extra to serve

• mustard↗1 tbsp tbsp
• ketchup↗1 tbsp tbsp

  plus extra to serve

• pickles↗50-70g g

  chopped

• sliced dill pickles↗

  and/or jalapeños, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.

2. 2

   Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.

3. 3

   Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.

4. 4

   Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.