Rich ragu

• olive oil↗1 tbsp tbsp
• onion↗1

  halved and finely chopped

• celery stick↗1

  finely diced

• large carrot↗1

  finely diced

• pack minced beef steak600g g
• tomato purée↗3 tbsp tbsp
• garlic cloves↗2

  finely grated

• fresh thyme leaves↗2 tsp tsp
• red wine↗150ml ml

  (or use extra beef stock)

• beef stock↗500ml ml
• spaghetti↗400g g
• grated parmesan50g g

  plus extra to serve (optional)

• side salad

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.

2. 2

   Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.

3. 3

   Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.

4. 4

   Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.