Fusilli Bolognese

Ingredients

• 300 g fusilli
• 500 g lean beef mince
• 400 g tin chopped tomatoes ((Ideally one of the better quality brands, like Cirio or Napolina))
• 1 tablespoon tomato puree
• 1 beef stock cube ((I use Kallo organic beef stock cubes))
• Grated parmesan or cheddar to serve

Instructions

1. 1

   Cook the fusilli according to packet instructions / your own preferences. Drain when cooked.

2. 2

   Meanwhile, place a large non-stick frying pan over a high heat for 1 minute. Add the beef mince, break up with a spatula and fry for 4 minutes, or until nicely browned, stirring regularly.

3. 3

   Add the chopped tomatoes and tomato puree, and crumble in the stock cube. Add about 100ml water (about 1/4 of the now-empty chopped tomatoes tin – you can use this water to get the last bits of chopped tomatoes out of the tin!) Stir everything together and bring to the boil. Turn the heat down to medium and simmer for 10 minutes.

4. 4

   Divide the fusilli between 4 plates, top with the bolognese sauce and sprinkle over the grated cheese. Alternatively, serve the cheese in a bowl on the table for everyone to help themselves.