Pasta with Minced Meat and Cream Sauce

Heat a frying pan over medium-high and add 1 tbsp unsalted butter.

In another pot, boil water and add a teaspoon of salt.

Finely chop 1 large onion and cook for 4–5 minutes until golden and translucent.

Cook the pasta al dente according to the package instructions.

Add 1 lb (450g) minced meat to the pan, season with salt and black pepper, and break up lumps with a spatula.

Cook for 8 minutes, stirring often.

Add 2 sliced or minced garlic cloves.

Stir in 1 tbsp each of tomato paste and Dijon mustard, and season with ½ tsp Italian herbs.

Pour in 450g (2 cups) marinara or passata, mix well, and simmer for 4–5 minutes, stirring occasionally.

Stir in ½ cup (120ml) of heavy cream and cook for a further 2-3 minutes.

When the pasta is cooked, drain it and add it to the sauce.

Add fresh basil leaves and adjust seasoning to taste.

Serve with grated Parmesan on top.

For the second recipe, season 2 ground beef patties with salt, black pepper, and 1 tsp meat seasoning.

Cook over medium/high heat, breaking up the meat into small pieces, and add 1 chopped garlic clove and 1 tbsp fresh chopped ginger root.

Cook for another minute, then add 200g / 7 oz shiitake mushrooms and cook for 3 minutes, stirring occasionally.

Add green onions to the pan.

In another pot, cook 400g / 14 oz penne in salted boiling water for 4-5 minutes until half cooked.

Add 2 ladles of pasta water to the meat mixture, drain the pasta, and add it to the pan.

Turn off the heat and add 60g / 2 oz Parmesan cheese, mixing well.

Remove from stove and serve with additional Parmesan.