Vegetable oil, one tablespoon 1 Garlic glove, crushed 1 onion, chopped finely 50g (2oz) rindless streaky bacon, chopped 2 carrots, chopped 1 small leak, sliced finely 400g (13oz) can of chopped tomatoes 2 tablespoons of tomatoe puree 1 tablespoon of mixed herbs (dried) 1.2 litres (2 pints) of beef stock 75g (3oz) of small pasta shapes Salt and pepper 1 tablespoon of parmesan cheese, grated
1. Heat the oil in a large saucepan and add the garlic and onion. Fry for 3 minutes, stirring all the time until soft but not brown.
2. Add the bacon, carrots, leek and chopped tomatoes to the pan and cook over a medium heat for 10 minutes, stirring occasionally until the vegetables are soft. Add the tomatoe puree and mixed herbs, then stir well.
3. Slowly stir in the beef stock and pasta shapes. Add a dash of salt and pepper. Bring to the boil, lower the heat and simmer for about 20 minutes. Sprinkle some parmesan cheese over the top and enjoy!