• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Coarsely grate the carrot.
• Halve the tomatoes.
• Pick and roughly tear the basil leaves.

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
• Add the carrot and beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
• Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

• Add the halved tomatoes to the mince and cook for a further 2-3 mins.
• Reduce heat to low, pour in the chopped tomatoes with 1 tbsp sugar (double for 4p). 
• Stir everything together and simmer for 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
• Season to taste with salt and pepper.

• After simmering, toss the cooked pasta and half the torn basil leaves into the sauce.
• Sprinkle the cheese over the pasta.
• Cover and continue to simmer for 1 min, until the cheese has melted slightly.

• Divide the pasta between bowls. 
• Garnish with the remaining basil.