Chop 1 onion, 2 carrots, 2 celery stalks

Make a sofrito with the chopped veg

• Heat gently in a large pot (lid on) with olive oil and a pinch of salt
• 10 – 15 mins

Grate 2 zucchini into a tea towel with a fistful of salt

• Wring the fluid out of the zucchini by twisting it in the tea towel

Chop 3 – 4 cloves of garlic

Once finished with the sofrito, increase to medium-high heat

Add 2 tablespoons of tomato paste

• Stir and cook for a couple mins (or until the paste starts to darken)

Add 500g of ground beef

• Break up with wooden spoon and cook until browned

Add garlic and zucchini

• Stir and cook for a couple mins until you can smell the garlic

Add lots of black pepper and chopped rosemary (5 fresh sprigs)

Boil kettle and make a cup of stock (beef or chicken)

Add tin of peeled tomatoes to pot

• Use wooden spoon to break up the tomatoes
• Pour stock into tin and swirl to get the remaining tomato into the pot

Add remaining stock to pot

Add 1.5 tablespoons of balsamic vinegar

Simmer the sauce for approx 20 mins

• de-glaze the pot with more balsamic vinegar if any meat catches on bottom

Cook pasta

• Boil a pot of water, add a couple of fistfuls of salt
• Cook the pasta for half the time noted on the packet
• For the remaining time, remove pot from the heat
• If the sauce is looking dry, scoop a bit of pasta water in

Once the sauce is done, add 2 – 3 pinches of raw sugar to taste

Drain pasta, serve pasta with sauce with plenty of grated parmesan on top!