Caramelised Onion, Beef and Mushroom Penne

Place a large saucepan of salted water on the stove and bring to the boil. Thinly slice mushrooms. Pick basil leaves from their stems and roughly chop.

Add pasta to saucepan of boiling water and cook for 10–12 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water.

Heat 2 teaspoons oil in frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. Add mushroom, salt and pepper and cook for a further 3 minutes or until mushroom has softened.

Add tomato paste and caramelised onion chutney to frypan and cook for 30 seconds or until lightly caramelised. Add tomatoes and reserved pasta water and bring to a simmer. Cook, stirring occasionally, for 3–4 minutes or until thickened slightly and fragrant. Season to taste with salt and pepper.

Place red wine vinegar and remaining olive oil in a bowl large enough to fit the salad. Season with salt and pepper and stir to combine. Add mixed salad leaves and toss to coat in dressing.

Add pasta and basil to frypan and toss to warm through. Divide pasta between bowls, sprinkle with parmesan and serve with salad.