Rigatoni with beef ragu

Rigatoni with beef ragu - Serves 4

Ingredients
1lb / 454g extra lean minced beef
4 rashers smoked back bacon, fat removed and chopped
2 garlic cloves, crushed
1 leek, finely chopped
1 red pepper, deseeded and chopped
2 carrots peeled and chopped
1 tsp dried oregano
A large handful of fresh basil, finely chopped
400g can of chopped tomatoes
12oz / 340g dried rigatoni pasta
mixed green salad to serve

Method
1. Place a large non-stick frying pan over a high heat.  Add the beef and bacon, and cook for 4-5 minutes until the beef is browned.  Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.
2. Add the oregano, basil, and chopped tomatoes.  Bring to a simmer and then cover and cook for 10 minutes.
3. Meanwhile cook the pasta according to packet instructions and drain well.
4. Divide the pasta between four warmed bowls and top with the ragu, serve immediately with salad.