Tomato Garlic Ragu

Peel and very finely chop the garlic, then strip the thyme leaves from the stalk (and throw away the stalk). Peel and slice the onions in half widthways then dice them up really finely (check out our Youtube page HelloFreshUK to see how!).

Heat 1 tbsp of olive oil in a large non-stick frying pan on medium heat and add the courgette, pepper, garlic and onion. Season with ¼ tsp of salt and a few good grinds of black pepper. Cook for 5 mins until everything softens up then add the beef mince.

Once the beef mince has just browned off add in the soy sauce and the thyme. Cook for another minute.

Add in the tinned cherry tomatoes and the chopped tomatoes, then refill the cans a fifth with water, swill them around to clean the cans and empty this water into your ragu mixture too. Break the cherry tomatoes up with a spoon, season with another 1/4 tsp of salt and a few more grinds of black pepper and leave to simmer on medium-low heat for 15 mins (until the sauce is nice and thick, rather than watery).

Meanwhile bring a large pot of water to a rapid boil with ½ tsp of salt. Add the spaghetti to the rapidly boiling water and cook for around 10 mins until it is ‘al dente’. Tip: ‘Al dente’ just means it is cooked all the way through but has a slight hint of firmness left in the middle.