1 kg lean beef mince
8 garlic cloves, crushed
2 large onions, finely chopped
5 tbsp tomato puree
4 400g tins of chopped tomatoed
320 g linguine
3 tbsp basil pesto
Salt and black pepper
1 Heat the oil in a large pan over a high heat and add the mince. Cook for 6-7 minutes until golden brown.
2 Reduce the heat to medium and add the garlic and onion. Cover with a lid and cook for five minutes.
3 Add the tomato purée and stir to combine, then add the tinned tomatoes and cook for 15-20 minutes. Meanwhile, cook the linguine according to the packet instructions.
4 Just before serving, add the pesto and season to taste. Add the linguine to the pan, stir to combine everything together and then divide between bowls. Top each portion with a sprinkling of Cheddar.