Ingredients

• 1 tablespoon vegetable oil
• 750g beef mince
• Salt and pepper
• 1 large brown onion, peeled and diced
• 2 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cups carrot, grated
• ½ cup celery, diced small
• 400g fresh tomato, diced (or 1 400g tin whole tomatoes, drained)
• 3-4 sprigs of fresh thyme
• 2 bay leaves
• 50g butter, chopped in four

Method

1. Place a large, heavy bottomed frying pan on high heat.
2. Add oil and swirl to cover pan, when very hot add mince, salt and pepper and brown- cooking for about 5 minutes or until meat juices have evaporated, stirring occasionally.
3. Add onion and sauté for 1-2 minutes
4. Add garlic and tomato paste stirring to coat the meat.
5. Once tomato paste has started sticking to the bottom of the pan and the meat is reddish, add carrot, celery and diced tomato.
6. Stir to thoroughly combine then add thyme, bay leaves and butter.
7. Place a lid on top, bring to the boil then turn the heat down to a simmer and cook for 20 minutes, stirring occasionally.
8. Check for seasoning then leave to rest for 5-10 minutes for flavours to meld.
9. Cook pasta according to packet instructions and serve meat sauce over pasta garnished with grated parmesan cheese.