1 onion, diced
2 cloves garlic, crushed
500g lean beef mince
1 teaspoon dried chilli flakes
2 teaspoons mixed dried herbs
500g jar tomato pasta sauce with red wine and garlic
1 beef stock cube
400g curly fettuccini
Heat 1 tablespoon olive oil in a saucepan over medium heat. Cook onion and garlic for 5 min. Increase heat to high, add mince, and cook breaking up lumps with a spoon for 5-6 min or until browned.
Add the chilli flakes, herbs, pasta sauce and crumble in the stock cube. Fill the pasta sauce jar half way with water and shake. Add to pan and bring to the boil. Reduce heat to low and cook, uncovered, for 20 min or until sauce has thickened.
Meanwhile, cook pasta in a large saucepan of boiling water according to packet directions. Drain and divide among bowls. Spoon over meat sauce. Garnish with dried parmesan and fresh basil leaves if desired.