- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 courgette, cut into small cubes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 4 garlic clove, finely chopped
- 250g pack beef mince
- 1 heaped tbsp tomato purée
- 400g can chopped tomato
- 400g fettuccine
- 200g pea, frozen or fresh
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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Heat the oil in large deep frying pan. Add the onions, carrots, celery, courgettes and garlic. Cook for about 10 mins or until soft, adding a few splashes of water if the mixture begins to stick. Turn up the heat and add the mince. Fry for a few mins more, breaking up the mince with the back of a spoon. Stir in tomato purée, pour over the chopped tomatoes and add a can of water. Simmer for 15 mins until the sauce is thick, then season.
Meanwhile, cook the fettuccine following pack instructions.
Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.