1. Heat a large (deep) frypan with 1 tbsp oil over high heat. Add mince and cook for 5 minutes, breaking up any lumps with a wooden spoon (see notes).

2. Chop onion, grate carrot and zucchini (chop if you prefer), add to pan as you go along with sliced mushrooms. Cook for a further 5 minutes, or until softened, then add 1 tsp oregano.

3. Stir in tomato sugo and 2 cups water, season with salt and pepper to taste. Bring to the boil and add uncooked pasta, stir to separate. Reduce heat and simmer, covered, for 10-15 minutes. Stir occasionally until pasta is tender.

4. Slice cucumber and halve cherry tomatoes, toss with mesclun leaves and dress with 1 tbsp olive oil and 1/2 tbsp vinegar of choice.

5. Pick basil leaves. Serve frypan lasagne topped with basil and a side of salad.

Notes:
Cook pasta and sauce separately for a classic bolognese!

Gluten friendly option - pasta is replaced with GF pasta. (250g)

Pork-free option: pork mince is replaced with beef mince.

porK mince 600g

brown onion 1
carrot 1
zucchini 1
sliced mushrooms 200g
tomato sugo 1L
tagliatelle pasta 250g

continental cucumber 1/2
cherry tomatoes 1 punnet
mesclun leaves 1/2 bag (100g)
basil 1/2 packet

From your pantry:
olive + oil (for cooking), salt, pepper, dried oregano, vinegar (of choice)