Ingredients:

  • 300 g fusilli
  • 500 g lean beef mince
  • 400 g chopped tomatoes in a tin
  • 1 tablespoon tomato puree
  • 1 beef stock cube
  • Grated Parmesan or cheddar cheese

Instructions:

  1. Boil water in a pot, add a pinch of salt. Cook fusilli according to package instructions, then drain.
  2. Heat a non-stick frying pan over high heat for 1 minute. Add lean beef mince, break it up with a spatula, and fry for 4 minutes until browned.
  3. Stir in chopped tomatoes and tomato puree. Crumble the stock cube into the pan. Add approximately 100ml of water from the tin and stir to combine.
  4. Bring the mixture to a boil, then reduce heat to medium and simmer for 10 minutes.
  5. Plate the fusilli, top with the Bolognese sauce, and sprinkle with grated cheese. Alternatively, serve cheese on the side.