Beef & Mushroom Farfalle

Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef mince, breaking up with a spoon, until browned 4-5 mins.

While beef is cooking, add the farfalle to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water, drain and return to the saucepan.

Add the sliced mushrooms, onion and garlic to the pan with the beef. Cook, stirring, until the mushrooms and onion have softened, 4-5 minutes. Add the butter, carrot and dried oregano and cook, stirring, until softened, 3-4 minutes.

Add the tomato paste and red pesto to the pan and stir to coat. Add the passata, beef stock and a splash of the pasta water. Stir to combine. Reduce the heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. Add the drained farfalle to the pan and toss to coat. Season to taste. TIP: Add extra pasta water if the sauce looks too thick!