Tangy ragout

This is a lighter alternative to other meaty ragout. It’s ready in about the time it takes the pasta to cook.

Instructions

Step 1 Cook pasta in a large pan of boiling, salted water following packet instructions. Drain.

Step 2 Meanwhile, put savoury mince into a large frying pan and cook, stirring, for 5 minutes until hot. Add wine, bring to the boil, then simmer for 2-3 minutes until almost evaporated.

Step 3 Add tomatoes and capers. Stir well. Cook for 5 minutes until bubbling and slightly thickened.

Step 4 Toss spinach and basil through pasta. Divide among 4 bowls and serve immediately.

*Savoury mince

Heat 1 tablespoon olive oil in a large saucepan. Add 1 small leek, 2 stalks celery and 1 carrot (all finely chopped) and a tablespoon chopped fresh rosemary. Season with salt and pepper. Cook, stirring, for 10 minutes until softened. Add 400g chicken or pork mince and break it up with a wooden spoon or spatula. Cook, stirring, for 10 minutes until almost cooked. Add 1 cup chicken or vegetable stock. Cover and bring to the boil over a high heat. Remove lid. Simmer for 10-15 minutes until liquid has evaporated and everything is cooked.