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.