Ingredients

2 tbsp olive oil
2 onions
finely chopped
3 carrots
finely chopped
4 celery
sticks, finely chopped
2 courgettes
cut into small cubes
4 garlic cloves
finely chopped
250g pack beef mince
1 heaped tbsp tomato purée
400g can chopped tomato
400g fettuccine
200g pea
frozen or fresh
handful parsley
roughly chopped

Method
step 1
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.

step 2
Meanwhile, cook the fettuccine following pack instructions.

step 3
Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.