Spiced Beef Linguine

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Peel and grate the garlic (or use a garlic press).
• Once hot, add the mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
• Add the garlic and cook, stirring, until fragrant, 1 min.

• When the garlic is fragrant, add the beef stock powder, chopped tomatoes, chilli flakes (use less if you don't like spice), 1/4 tsp sugar and 100ml water (double both for 4p) to the pan.
• Bring to the boil then reduce to a simmer.
• Cook, stirring occasionally, until thickened, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.

TIP: Add a splash of water if the sauce becomes too dry.

• Meanwhile, in a medium bowl, combine the balsamic vinegar, 1 tbsp oil (double for 4p) and a pinch of sugar.
• Mix well to combine.
• Just before serving, toss the rocket through the dressing.

• When everything is ready, toss the cooked linguine through the sauce in the pan.
• Season to taste with salt, pepper and sugar.