One-pot cheeseburger pasta

Combine the best of two comfort foods in one dish – perfect for a Friday night treat. Top with pickles and jalapeños to serve

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 500g minced beef
• 2 tomatoes, chopped
• 1 tbsp Worcestershire sauce
• 500ml warm beef stock
• 300g fusilli or other pasta shape
• 100ml milk
• 125g mature cheddar, coarsely grated, plus extra to serve
• 1 tbsp mustard
• 1 tbsp ketchup, plus extra to serve
• 50-70g pickles, chopped
• sliced dill pickles and/or jalapeños, to serve

Directions

STEP 1
Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.

STEP 2
Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.

STEP 3
Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.

STEP 4
Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.