Italian Beef & Veggie Ragu

Add the fettuccine to the saucepan of boiling water and cook for 9 minutes, or until 'al dente'. TIP: 'Al dente' means the pasta is cooked through but has a little firmness. Reserve 1/4 cup of pasta water, drain, return to the saucepan and drizzle with olive oil to prevent sticking. Cover with a lid to keep warm.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the red onion and cook for 3-4 minutes, or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned. Add the garlic and oregano and cook for 1-2 minutes, or until fragrant. Add the carrot and zucchini and cook, stirring, for 2-3 minutes, or until softened.

Add the passata, brown sugar and reserved pasta water to the beef mince. Crumble in the beef stock cubes and mix well. Reduce heat to medium and simmer for 5 minutes, or until slightly thickened. Season to taste with pepper and add the baby spinach leaves, and cook, stirring, for 1-2 minutes, or until wilted. Stir through the butter until melted. Season to taste with salt and pepper.

While the ragu is simmering, pick the basil leaves and thinly slice. When the ragu is finished simmering, add 1/2 the basil and the cooked fettuccine to the pan and toss until well coated. TIP: You can serve the sauce over the fettuccine in bowls if you would prefer!