Cheesy beef and tomato elbow pasta

Sear the beef quickly in a super hot wok in two batches, separating it; season with salt and pepper; remove when coloured. Reheat the pan between batches.

Add onions and a little oil and cook 3 to 4 minutes until soft; add garlic and Italian seasoning.

Stir in tomato paste, then a can of diced tomatoes and a little beef broth; bubble a couple of minutes, letting the liquid lift the browned bits off the bottom.

Add the elbow pasta, keeping the pasta water in case it needs loosening; return the beef with a little more broth and simmer until the beef is tender.

Mix in shredded mozzarella; serve with a little Parmesan, parsley and a drizzle of extra virgin olive oil.

Variation: mix leftovers with a little more cheese and an egg and bake as muffins; let cool to set firm, for lunch the next day.