Bolognese with tagliatelle

Warm the oil in a large nonstick saucepan, then fry the mince and onion for 5 minutes over a high heat, until cooked through with no pink meat. Add the tomatoes, tomato purée and stock. Cover and simmer for 20 minutes, stirring occasionally, then season.

Meanwhile, cook the pasta according to pack instructions, then drain thoroughly and return to the pan.

Stir the bolognese into the tagliatelle and serve, topped with finely grated cheese and plenty of black pepper. Delicious with a green salad.