Step 1

Put the onion in a very large non-stick pan, add the garlic, oil and herbs, and cook over a very low heat for 5–6 minutes.

Step 2

Add the carrots, lentils and the stewed steak, then pour in the tomatoes, red wine and vinegar. Bring to the boil, then cover and simmer for 40 minutes, stirring occasionally to prevent it from sticking and burning. You may need to add a splash of water to loosen it.

Step 3

Cook the pasta in plenty of boiling salted water for 8 minutes, or according to the packet instructions. Drain the pasta and serve with the hot ragù on top. Sprinkle with grated cheese.