Tomato, Bacon & Hidden Veggie Farfalle

Add the farfalle to the saucepan of boiling water and cook until 'al dente', 10 minutes. Drain, reserving 1/2 cup of the pasta water. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the bacon and cook, stirring, until browned, 5 minutes. Add a generous drizzle of olive oil, then add the onion, celery and leek and cook, stirring, until softened, 3-4 minutes. Add the carrot, zucchini and garlic and cook, stirring, until softened, 3 minutes.

Add the tomato paste, 1 1/2 boxes of passata, the crumbled beef stock, brown sugar, the salt and a pinch of chilli flakes (if using). Simmer until thickened slightly, 5 minutes. Stir through the butter and season to taste with salt and pepper.

Add the farfalle to the frying pan and toss to coat. TIP: Add a splash of pasta water if the sauce looks too thick.