Pasta
Beef mince in a maple-garlic sauce folded through pasta with crème fraîche and cheese.
Cook the pasta in salted boiling water according to the pack. Drain and set aside.
Dice the red onion. Heat the oil in a wide pan over a medium heat. Add the mince and cook until browned, breaking it up as you go.
Stir in the onion and cook for a few minutes until soft.
Add the garlic granules, onion granules, oregano, smoked paprika and tomato purée. Stir for a minute so the purée cooks into the mince.
Pour in the Worcestershire sauce, maple syrup and stock. Season, then simmer on a low heat for 5–8 minutes until the sauce looks rich and slightly reduced.
Take the pan off the heat. Tip in the pasta and fold through the crème fraîche until everything is coated and glossy.
Serve with grated cheese on top.
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