- 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…
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.