Italian Beef Mince and Penne in Tomato Sauce

Heat the olive oil in a large saucepan over a medium-high heat and fry the onion for 3 minutes until softened.

Add the garlic and cook for 1 minute, then add the beef mince and break it up, cooking for 5 minutes until browned.

Stir in the tomato purée, oregano, and basil and cook for 1 minute.

Add the chopped tomatoes, stock, penne, and season generously, then stir well.

Bring to a boil, then reduce to a lively simmer and cook for 12–13 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.

Ladle into bowls and serve topped with grated parmesan.