Lean Beef Spaghetti Bolognese

Boil a kettle

Top, tail, peel and finely chop your carrot[s]

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and chopped carrot with a pinch of salt and cook for 5-6 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Once the onion and carrot are beginning to soften, add your mince to the pan and increase the heat to high

Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go

(Doubled your protein? Use 2 pans!)

While the mince is cooking, add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite, then drain, reserving a cup of the starchy pasta water

Meanwhile, dissolve your beef stock mix and soy sauce in 100ml [150ml] [200ml] boiled water – this is your stock

Add the chopped garlic to the pan with your tomato paste and dried oregano and cook for 30 secs or until fragrant

Once fragrant, add the stock with your chopped tomatoes and a generous pinch of sugar, salt and black pepper

Bring to the boil and cook for 5 min further or until thickened and the mince is cooked through (no pink meat!) – this is your beef bolognese

Grate your Italian hard cheese finely

Add the cooked pasta to the beef bolognese with a splash of starchy pasta water and give everything a good mix up – this is your beef spaghetti bolognese