A tomato-less pasta sauce cooked for many, many hours until the beef and the onions melt into each other.

The result is a rich, creamy sauce that makes a nice change from the Bolognese.

Relatively low effort as long as you’re staying at home and can give it a stir every half hour or so.

This was the first time I made it so I pretty closely followed this recipe.

Edit to add: this would probably work pretty well as a slow cooker recipe.