Even if you counting your minutes, cooking the various elements in several frying pans means you can still make this delicious bolognaise style ragu. If you have more time, simmer the ragu in a saucepan for up to an hour, which will give an even richer taste.

1. Heat 1 tbsp of the oil in a large frying pan and add the garlic. Fry for a min, then add the OXO rosemary & red wine herbs & more, tomatoes and beef OXO stock. Stir well, then bring to the boil and allow the sauce to bubble away over a medium heat.

2. Meanwhile, heat another 1 tbsp of the oil in a second large frying pan and add the onions. Fry over a medium heat for 5 min, until browned around the edges, then tip int the tomato sauce.

3. Heat the remaining 1 tbsp of oil in the frying pan used for the onions and, working in batches, fry off the mince for about 10 min until nicely bronzed all over, breaking it up well with a wooden spoon as you go. Tip into the tomato sauce and simmer for approx 10 min until well reduced.

4. Meanwhile, bring a large pan of salted water to the boil and cook the rigatoni until al dente, according to the packet instructions (about 10-12 min). Drain, reserving a ladleful of the pasta water.

5. Stir the pasta through the ragu, then taste and add salt and pepper to taste, stirring in a little of the reserved pasta water to loosen the sauce if needed.

6. Serve sprinkled with Parmesan shavings, if using.

Enjoy!