Make the mince base beforehand and freeze it so you can cook a speedy spaghetti dish during a busy week. It’s ideal for feeding the family
Prep:15 mins
Serves 4
400g spaghetti or other pasta100g cherry tomatoes, quartered (use a mix of colours)1 tbsp mascarpone1 bunch basil, roughly choppedparmesan, to serve
STEP 1Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.STEP 2Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you’re making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)STEP 3Cook the spaghetti following pack instructions.STEP 4Tip the mince base into a pan and bring it to a simmer. Add the cherry tomatoes and cook for 1 min, then stir through the mascarpone and basil. Serve over the spaghetti and top with parmesan, if you like.
