450g lean beef mince (5% fat or less)
4 rashers smoked back bacon, all visible fat removed, chopped
2 garlic cloves, crushed
1 leek, finely chopped
1 red pepper, deseeded and chopped
2 carrots, peeled and chopped
1 tsp dried oregano
A large handful of fresh basil, finely chopped
400g can chopped tomatoes
350g dried pasta
Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.
Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.
Meanwhile, cook the pasta according to the packet instructions. Drain well and add to meat mixture.