Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Put the passata and chopped tomatoes in an ovenproof casserole with a lid (the heavier the better).
Use your hands to break up the beef mince as you add it to the pot. Give everything a good stir so the meat is coated in the sauce. Add the carrots, onion, garlic, stock cube, salt and pepper then stir again.
Put a doubled sheet of foil under the lid then push the lid down and scrunch up the foil to seal.
Put in the oven for 1½ hours until you have a thick, rich sauce. Stir in the butter, scatter with basil and serve with pasta.