This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

As my beloved mate is learning- being able to make a meal out of nothing is a true art. Huge props to Thipher for this dish!

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Drizzle of Olive Oil
2-Stalks Celery, Diced
500g Minced Beef
120mL open wine
1Tbsp Miso Paste
100g Tomato Paste
¼c Tomato Sauce or Ketchup
¼c Tomato Relish or Chutney
Fresh Basil

Heat a medium frying pan with a drizzle of olive oil. Sautee chopped celery until soft, then add minced beef. Brown the meat until almost cooked through, breaking it up as you mix it. Splash in a generous amount of whatever leftover wine is open and let it reduce to just a few tablespoons. If you don't have wine, substitute balsamic vinegar and a bit of water for an easy substitution. Add the miso paste as the liquid cooks out. Remove it from the heat and add the tomato paste, -sauce, and -relish. Stir well to combine and bring it to a simmer. The Miso should add enough salt and the Relish/Chutney would bring some sweetness and tang—otherwise add salt and pepper to taste. If you have any fresh herbs that need used, put those in at the end.
Mix Sauce with whatever excess pasta you have in the cupboard.

Total cooking time, 20-minutes.
Add the pasta to boiling water as the wine reduces, and both should be finished near the same time.
Serves 4

Any questions, I'll be glad to answer...