For the sauce

3 tbsp. olive oil
½ onion, chopped
1 tsp. salt
3 garlic cloves, finely chopped
1 can chopped tomatoes
2 fl. oz. water
1 tbsp. tomato purée
1 tsp. dried basil
1 tsp. dried oregano

For the beef

1 tbsp. olive oil
1 lb. 1 oz (or 500g) mince beef
½ tsp. salt
½ tsp. ground black pepper

To serve

12 oz. (dry weight) penne or rigatoni pasta, or any pasta available
Freshly chopped parsley
Grated parmesan cheese or any hard, Italian cheese

1. Heat the oil in a medium-sized pot over a medium heat. Add the onions and fry for 3 minutes. Add the salt and continue to stir for a further 3 minutes.
2. Stir in the garlic for 1 minute, then mix in the chopped tomatoes, water, purée, basil and oregano. Reduce the heat to a simmer and cook with the lid on for 8 minutes.
3. In the meantime, start preparing the beef by heating 1 tbsp. olive oil in a medium pan. Add the beef, salt and pepper. Cook the meat on a medium to high heat until it starts to turn brown. Remove from the heat.
4. Turn your attention to the tomato sauce. Remove from the heat and then carefully pour the sauce into a food processor. Cover the with the lid and blend on a high speed for 1 minute or until the sauce becomes smooth.
5. Add the sauce to the pot with the cooked beef. Place over a low heat to simmer for 10 minutes.
6. Boil 12 oz. pasta according to instructions.
7. Once you’ve drained the cooked pasta, decant into a large serving bowl. Next, pour in the ragu and gently mix until the pasta is fully incorporated with the sauce. Serve warm with chopped parsley and cheese. Enjoy!