Method

1. Heat the oil in a large, non-stick saucepan or casserole dish, over medium heat.

2. Fry the onion and garlic, until softened.

3. Add the beef and cook until brown all over. Season with salt and pepper.

4. Add the celery, carrots, peas, and mushrooms. Cook for 5mins, stirring often until slightly softened.

5. Add the tomatoes, stock cube, red wine, tomato puree, and bay leaves. Reduce the heat to medium to low, and cover the saucepan with a lid. Leave to simmer for 15mins, or until the wine has reduced slightly.

6. Remove the lid and the bay leaves, and add the thyme and basil. Cook for a further 2-3mins, stirring often.

7. Serve on a bed of microwaved courgette or butternut squash noodles with a generous helping of parmesan!