1 finely chopped onion
4 medium, finely chopped or grated carrots
2 crushed garlic cloves
500g lean, minced beef
4 large tomatoes, chopped, or 250g cherry tomatoes, halved or 1 tin chopped tomatoes.
1 tin (115g) tomato paste
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground coriander
1 tsp paprika
2 tbsp Bovril and 500ml water, or beef stock, dissolved in 500ml water
salt and pepper
500g, cooked fettuccini
1-2 handfuls of fresh rocket
1-2 handfuls fresh baby spinach
1-2 handfuls fresh Italian parsley
goat's cheese, mature cheddar or feta (to serve)
chopped chillies (optional - to serve)
In a large pot, fry the onions and carrots in 2 tbsp oil until the onion is soft and translucent. Add the garlic cloves and fry for another minute.
Add the mince and break up with a fork. Allow to brown for 2-3 minutes.
Add tomatoes, tomato paste, sugar and spices. Stir to combine everything. Add the bovril and water, mix through and turn the heat down.
Cover and allow to simmer for 25 to 30 minutes. Season to taste. Toss the cooked pasta with the sauce and the green leaves.
Serve with a sprinkling of cheese and chopped chilli, if desired.