Tomato Garlic Ragu with Spaghetti

Peel and grate the garlic (or use a garlic press if you have one), then strip the thyme leaves from their stalks (discard the stalks). Peel and slice the onion in half lengthways then chop it really finely.

Heat a splash of oil in a large non-stick frying pan on medium heat and add your courgette, pepper, garlic and onion. Season with a pinch of salt and a good grind of black pepper. Cook for 5 mins until everything softens, then add the beef mince. Cook the beef with the veggies for 5 mins or until browned, breaking up the meat with a wooden spoon as it cooks.

Once your beef has browned add the soy sauce, thyme leaves and Italian herbs. Cook for 1 minute more. Add the chopped tomatoes, season with another pinch of salt and a few more grinds of black pepper and leave to simmer on medium-low heat for 15 mins (until your sauce thickens). This is your ragu!

Meanwhile, bring a large pot of water to the boil with a pinch of salt. Add the spaghetti to the boiling water and cook for around 10 mins until it is ‘al dente’. Tip:‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle

Drain your spaghetti and toss it in your ragu before serving with plenty of grated Parmesan. Buon appetito!