Beef and Mushroom Spaghetti

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned 4-5 mins.

While beef is cooking, add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/3 cup of pasta water, drain and return to the saucepan.

Add the mushrooms, brown onion and garlic to the pan with the beef. Cook, stirring, until the mushrooms and onion have softened, 4-5 minutes. Add the butter, carrot, courgette and Italian herbs and cook, stirring, until softened, 3-4 minutes.

Add the tomato paste and red pesto to the pan and stir to coat. Add the passata, reserved pasta water and crumble in the beef stock. Stir to combine. Reduce the heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. Add the drained spaghetti to the pan and toss to coat. Season to taste with salt and pepper. TIP: You can serve the sauce ontop of the spaghetti if you would prefer!