|Serves 4||Prep: 10 minutes||Cook: 30 minutes||Ready in: 40 minutes|
- 1 tbsp. vegetable/olive/rapeseed oil
- 1 large onion, roughly chopped
- 1 clove garlic, crushed
- 500g minced beef
- 1½ tin (600g) chopped tomatoes (maybe blended)
- or 500g pure “Tomato Passata”
- ½ tube of Tomato Purée
- 200ml chicken stock
- (or 1 crushed stock cube dissolved in 100ml boiling water)
- 1 tsp of mixed herbs –
- or pinch of: sweet paprika powder, oregano, basil, thyme & rosemary
- 1 pinch of salt & black pepper
- 1 pinch fresh grated nutmeg or powder
- 1-2 carrots, roughly grated
- 1 celery stick finely chopped
- 1 small glass sherry/brandy/wine
- Add the onions and garlic to a frying pan (or wok) with the oil.
Fry until the onions are slightly tranluscent.
- Add the mince to the frying pan until all of the meat is brown –
but only just brown as you don’t want your meat burnt.
- Once the meat is slightly brown, add the tinned tomatoes (blended – if you want),
tomato purée, chicken stock and mixed herbs, paprika, salt and pepper if you want.
- Cover the pan (or wok) with an anti-splatter lid, lower the heat to just less than half
and let the sauce simmer for 15-20 min. stirring now and again
- Serve with pasta or use in a lasagna.
- A small glass of sherry/brandy/wine added to the simmering sauce will enhance the taste. Keep the sauce in fridge for 2-3 days or freeze and keep for up 3 months. If frozen: thaw in fridge overnight. Don’t use from frozen.